BETTY CROCKER FUDGE RECIPES

Steps:

• Grease bottom and sides of 8-inch square pan with butter.
• In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
• Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 8 rows by 8 rows to make 1-inch squares.

Steps:

• Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
• In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
• In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
• Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.