BAKER'S Easy Chocolate Fudge

1. 1

   Grease 8x5-inch loaf pan.

2. 2

   Arrange 6 (1-inch-wide) strips of wax paper in pan, with ends of paper extending over sides of pan.

3. 3

   Set aside.

4. 4

   Microwave corn syrup and chocolate in large microwaveable bowl on HIGH 2 to 3 min.

5. 5

   or until chocolate is completely melted when stirred.

6. 6

   Stir in pecans.

7. 7

   Cool 5 min.

8. 8

   Pour into prepared pan; spread to form even layer.

9. 9

   Refrigerate at least 3 hours or overnight until set.

10. 10

    Remove fudge from pan, using wax paper handles.

11. 11

    Cut fudge into 32 (1-inch) squares.

12. 12

    Store in tightly covered container in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.