TOBLERONE fudgeServes: 24 servings, 1 piece each
1. LINE 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.
2. BRING to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
3. ADD chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using foil handles. Cut fudge into 24 pieces. Store in tightly covered container in refrigerator.
Kraft Kitchens Tips
When cutting creamy-textured bars, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.
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