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Ingredients
- 1 can (14 ounces) sweetened condensed lowfat milk, (not evaporated lowfat milk)
- 2 Tbsp. Stick butter or possibly margarine, (not spread)
- 2/3 c. (4 ounces) vanilla chips
- 2 c. (12 ounces) semisweet chocolate chips
- 1/2 c. Dry pitted tart cherries, minced
- 1/2 c. Sweetened shredded coconut
Directions
- 1. Line a 9-inch square pan with foil, letting foil extend above pan on 2 sides.
- 2. Stir lowfat milk and butter in medium-size saucepan over low heat till butter melts. Measure 1/3 c. into a small bowl, add in vanilla chips and stir till melted. Stir in cherries. Add in chocolate chips to mix in saucepan; stir till melted, returning to heat if necessary.
- 3. Using half the vanilla mix, drop small teaspoonfuls into prepared pan, leaving spaces between each. Sprinkle with half the coconut. Spread chocolate mix proportionately on top, then spoon on remaining vanilla mix.
- Sprinkle with remaining coconut. Chill at least 8 hrs till hard sufficient to cut.
- 4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares. Store airtight with waxed paper between layers.
- BUTTERSCOTCH CRUNCH VARIATION Proceed through Steps 1 and 2, substituting 2/3 c. butterscotch chips for the vanilla chips and 1 c. thin chow-mein noodles for the dry cherries. Continue through Step 3, substituting butterscotch mix for vanilla mix. Sprinkle with 1/4 c. coarsely minced salted mixed nuts (in place of the coconut). Spread with chocolate mix; sprinkle with another 1/4 c. coarsely minced salted mixed nuts.
- Proceed through Step 4
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