February 21st, 2007
By Jenny Koniuk
Line an 8-inch (2-L) square pan with wax or parchment paper, using two 15- x 7H-inch (37.5- x 18.5-cm) strips of paper. (Cross one strip on top of the other, at right angles, so strips hang over all four sides of pan.) Unwrap candies and put in a large sturdy freezer bag; smash with a meat tenderizer or bottom of a heavy pot until finely crushed.
Have a grown-up help you with this step. In a 6- to 8-cup (1.5- to 2-L) microwave-safe bowl, stir together chocolate chips and condensed milk. Microwave, uncovered, on Medium (50%) 1 minute. Wearing oven mitts, remove bowl from microwave; stir well. Microwave, uncovered, on Medium (50%) 1 minute. Remove bowl from microwave; stir well until mixture is smooth.
Measure out 1/4 cup (50 mL) crushed candy; set aside. Pour remaining crushed candy into chocolate mixture; stir well. Using a stiff heat-proof spatula or wooden spoon, scrape fudge into prepared pan, pushing mixture into the corners and smoothing top. Sprinkle reserved candy evenly over top, pressing down gently with your hands so it sticks to fudge. Fold paper over top of pan. Refrigerate 1 to 2 hours, until firm.
Lift fudge out of pan by holding edges of wax paper. Place on a board; carefully peel off wax paper. With a grown-up’s help, cut into small squares. Put each square in a paper candy cup. Arrange in decorative tins or boxes and store in the refrigerator for up to 3 days.
Per serving 67 calories, 2.3 g fat, 20 mg calcium, 9 mg sodium, 11.1 g carbohydrates, 0.8 g protein, 0.4 g fibre
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