James made this for Christmas – too good, too easy.  To facilitate removing fudge, have wax paper overlap top edge of pan.  Use two sheets of wax paper.

Ingredients:

• 1 bar (4 oz) Ghirardelli Unsweetened Chocolate 100% Cacao Baking Bar
• 1 1/2 c Ghirardelli Semi-Sweet Chocolate Chips
• 1 1/4 c (10 oz) sweetened condensed milk
• 1 1/2 tsp
• Vanilla extract

Directions:

1. Line an 8-inch square pan with waxed paper.
2. Place all chocolate in a double boiler over hot, not boiling, water.
3. Stir occasionally until the chocolate is melted.
4. Stir in the sweetened condensed milk and the vanilla extract.
5. Spread chocolate fudge evenly in prepared baking pan.
6. Refrigerate for 2 hours, or until firm.
7. Cut fudge into 25 squares using a long sharp knife.
8. Store in an air-tight container, at room temperature.

Baker’s Tip: To add a twist on the classic fudge recipe top with: Ghirardelli Peppermint Bark SQUARES, toasted pecans, or drizzle melted white chocolate on top.

Serves:   25 pieces fudge

Source:  Wrapper of Ghirardelli 100% cacao unsweetened chocolate bar.