Thursday, April 10, 2008

Quick Raspberry Fudge

3 1/3 c raspberry chips or plain chocolate chips
1 can sweetened condensed milk
1 ½ tsp vanilla (or raspberry extract)

Line 8 inch square pan with foil. Place raspberry chips and milk in medium microwave-safe bowl. Microwave on high for 1 minute; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. Stir in vanilla. Spread evenly into prepared pan. Cover and refrigerate 2 hours or until firm. Remove from pan and cut into squares. Store at room temperate.

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