Ginnilee's Fudge

3 c. (18 oz) chocolate chips (1 1/2 bags) chocolate, your choice; I use a
combo of semi-sweet and double chocolate
1 (14 oz) can condensed milk (NOT evaporated- velly, velly important!)
dash of salt
1 1/2 cup chopped nuts (being allergic, I don't bother, unless I want
some peanuts)
1 1/2 teaspoons vanilla
1/8 cup liqueur (you might want to cook the liqueur first if you want to
remove the alcohol)
½ cup marshmallow creme

1. in heavy saucepan, over low heat, melt chips w/ condensed milk & salt,
then stir in marshmallow creme. Remove from heat; stir in nuts (if you're
not allergic ;-)) & vanilla and alcohol. Spread evenly into wax paper
lined 8 or 9" square pan

2. chill 2 hours or until firm. Turn fudge onto cutting board, peel off
paper and cut into squares. Store covered in refrigerator (unless
attacked by the ravening chocolate hordes, like the ones I work with)
This recipe doubles and trebles well

I also use Betty Crocker brownie mix and substitute liqueur for the
water. Just don't use rum- I seared my sinuses when I opened the oven,
and didn't need any kleenax for 3 days! Bailey's, Kahlua, Creme Caramel,
Creme de Cacao, Creme de Menthe, Raspberry Kiajfa, Cherry Kiajfa,
Cointreau, your choice. My favorites are the Kahlua and Creme Caramel.
When I do make brownies, I make them in muffin tins in cupcake wrappers
so I have individual servings (perfect for brownie hot fudge sundaes) and
I don't have to wash the tins. You'll notice I cook with liquor quite a
bit as none of us dare mix our meds with alcohol, and the alcohol cooks
off while they're baking. |

I also just developed a good recipe for Creme
Caramel Chocolate Chip Shortbread. I had 2 co-workers who couldn't keep
their hands out of the container I'd brought them in, and one of them
cursed me rather soundly considering she's Wiccan.