Joanne Floyd of Philadelphia, PA
Natalie and the band loved this fudge when I made it for them when they were in Philadelphia on Feb. 15th, so here’s the recipe to share.
This fudge is easy and takes only 10 minutes to make. Change and mix your ‘chip’ flavours for delicious variations. Double the recipe for great homemade gift-giving.
1 – 11oz. (311 g) bag semi-sweet chocolate chips
¾ – 11 oz. (311 g) bag butterscotch chips
1 – 8 oz. (396 g) can sweetened condensed milk
1 tsp vanilla
½ cup (or to taste) coarsely chopped walnuts or pecans (optional)
½ cup (or to taste) raisins (optional)
Line a 9-in. square pan with wax paper, sprayed lightly with a non- stick spray, then set aside.
Place first three ingredients in a stick-proof medium saucepan over medium heat. Stir regularly until chips are melted and mixture is smooth. Add vanilla and mix well; then remove from heat. Stir in the nuts and raisins, if using. Pour mixture into pan and place in fridge for 30 minutes to set, then remove from fridge and cut into 1 ½ in. squares. Return pan to fridge to allow fudge to finish setting, about another 30 minutes.
(To enhance your enjoyment of this delectable snack, you could soak your raisins in dark rum for at least an hour before adding to the fudge mixture, and use rum or rum extract instead of the vanilla!!)