ADVOCATE-TESTED RECIPE

Chocolate Fudge With Gold Dust Splash

Makes 24 servings. Recipe is from Baker’s Chocolate. If you don’t like dark fudge, substitute 1 or 2 ounces German’s sweet chocolate for some of the semisweet. Be careful to not overheat the chocolate in the microwave. Most of the time, I use pecans in place of the walnuts.

2 (8-ounce) packages Baker’s Semi-Sweet Baking Chocolate

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla

1 cup chopped walnuts or pecans

Edible super gold luster dust (from cake decorating section; I purchased mine at Party Time), optional

Small paint Brush, optional

1. Line an 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

2. Microwave chocolate and milk in a large microwavable bowl on High for 2-3 minutes OR until chocolate is almost melted, stirring after 2 minutes. Stir until chocolate is completely melted. Don’t overheat.

3. Blend in vanilla and stir in nuts.

4. Pour into prepared pan and spread evenly.

5. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. (I cut mine in roughly ¾-inch squares)

6. If desired, dip small, dry paint brush in gold dust and brush it across the top of each piece of candy.