Updated Thursday, December 22nd, 2005
Total Time: 20
Yield: 24 large squares
Melt dark chocolate and 2 tablespoons butter in a double boiler, stirring until smooth. Remove from heat and stir in 1 can condensed milk and 1/2 teaspoon vanilla extract. The mixture should be smooth.
Scrape mixture into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer. Allow fudge to cool to room temperature.
Repeat the above procedure using milk chocolate. Carefully spread this fudge on top of the first layer, taking care not to disturb first layer. Using the largest holes of a box grater, grate white chocolate. Sprinkle on top of fudge in an even layer. Gently press into fudge.
Refrigerate 2 hours, or until firm enough to cut. Cut into 2-inch squares. (Fudge may be refrigerated in an airtight container up to 2 weeks.)
and get a free digital issue, plus 30% off in the Yankee Store
Comments maybe edited for length and clarity.