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1
Line 11- by 7-inch metal baking pan with foil, overlapping sides by 3 inches.
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2
Combine first 4 ingredients in large bowl.
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3
Stir sugar, condensed lowfat milk, cream, butter, and salt in heavy medium saucepan over medium-low heat till sugar dissolves (no granules will remain when drop of mix is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 min.
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4
Attach clip-on candy thermometer to side of pan.
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5
Increase heat to high and bring mix to boil.
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6
Reduce heat to medium-high and stir constantly but slowly with wooden spatula till thermometer registers 230 degrees, about 15 min.
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7
Immediately pour mix over ingredients in bowl (don't scrape pan).
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8
Stir mix vigorously with wooden spoon till chocolate melts and fudge thickens slightly, about 1 minute.
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9
Transfer mix to prepared baking pan; smooth top of fudge with rubber spatula.
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10
Sprinkle fudge with chocolate chips.
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11
Chill fudge till hard sufficient to cut, about 2 hrs.
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12
Using foil as aid, lift fudge from pan.
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13
Fold down foil sides.
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14
Trim edges of fudge to even.
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15
Cut into 40 squares or possibly 3 large wide bars.
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16
Place fudge squares in candy c., if you like.
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17
(Can be made 2 weeks ahead.
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18
Refrigeratein airtight container.
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19
Let stand at room temperature at least 30 min and up to 1 hour before serving.)
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20
This recipe yields 40 pcs or possibly 3 bars.
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21
Comments: The fudge can be cut into three wide bars.
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22
Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.
