(by Shirley McNevich)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup chopped pecans
12oz. Baker's unsweetened baking chocolate
1 tsp. vanilla
Line a fudge pan with foil. Grease a microwave safe glass bowl. Use a knife to finely chop all of the chocolate and place the chopped chocolate, chopped pecans and condensed milk in the greased bowl. Microwave on high until chocolate melts. Add vanilla and stir until mixed and smooth. Pour the fudge batter into the lined fudge pan, then pick it up slightly and drop it to the counter (to remove air bubbles). Repeat this a few times. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump on to a cutting board and peel off the foil. Cut into squares.
1/4 cup chopped pecans
12oz. Baker's unsweetened baking chocolate
1 tsp. vanilla
Line a fudge pan with foil. Grease a microwave safe glass bowl. Use a knife to finely chop all of the chocolate and place the chopped chocolate, chopped pecans and condensed milk in the greased bowl. Microwave on high until chocolate melts. Add vanilla and stir until mixed and smooth. Pour the fudge batter into the lined fudge pan, then pick it up slightly and drop it to the counter (to remove air bubbles). Repeat this a few times. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump on to a cutting board and peel off the foil. Cut into squares.
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