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Easy Dark Chocolate Fudge Recipe   Pan size ~ 24 cup mini muffin tin with mini paper candy cups. Servings ~ about 24 pieces of fudge   GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ Variations; For lower calories us no fat sweetened condensed milk. Substitute milk chocolate chips or white chocolate chips. Substitute almonds or pecans for walnuts. Easy Dark Chocolate Fudge Recipe 3 ~ 12 ounce bags semi sweet chocolate 2 cans sweetened condensed milk 1 teaspoon salt 2 tablespoons vanilla 1 cup chopped walnuts 1 cup craisins 1 cup white chocolate or butterscotch chips Have ready a 24 cup mini muffin pan with mini candy papers cups. In a large saucepan on medium heat, melt together the chocolate chips and sweetened condensed milk stirring constantly to prevent burning. When melted remove fudge from the heat. Add salt, vanilla, nuts and craisins. Stir until well blended.  Carefully spoon melted fudge into the paper cups. Cool completely. Store in an air tight container. Easy to make ahead of time and freeze up to 8 weeks. You can us a 9x13 baking dish sprayed with cooking spray instead of the muffin tin. Cut dark chocolate fudge into 1 inch squares.

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