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Dark Chocolate Fudge

Yield:16 pieces
Most fudge seems to be tooth-achingly sweet and not nearly chocolaty enough for my palate.. After some trial and error, I finally found a fudge recipe that I could modify to be less sweet but which still had a nice texture and was easy to make. It's a quick microwave recipe, though it could be done on the stovetop as well. For some texture, I like to stir in some chopped Oreo-type cookies instead of nuts and for some extra flavor I like some peppermint extract. It's not traditional fudge, but I like it!.

10 ounces bittersweet chocolate chips (about 1 1/2 cups)
4 ounces unsweetened chocolate, chopped
1 (14 oz) can sweetened condensed milk
1/8 tsp. salt
1/2 tsp. peppermint extract
12 Oreo-style cookies, each cut into four pieces (optional)

1. In a 1 quart glass bowl, combine the chocolate chips, unsweetened chocolate, and sweetened condensed milk.
2. Heat in the microwave on high for 2 to 3 minutes, or until the chocolate melts and the mixture is smooth when stirred. Be careful not to overheat.
3. Stir in the salt and peppermint extract. Fold in the cookie pieces.
4. Spread evenly in a wax paper lined 8 inch square pan. refrigerate at least 2 hours, or until firm.
5. Allow fudge to sit at room temperature for a few minutes to soften slightly, then cut into 16 squares.
6. Store, covered, refrigerated.

Variations:

Omit peppermint extract and cookies and use 1 1/2 tsp vanilla extract and add 1 cup of chopped nuts if desired.
Use orange extract or grated orange peel to flavor the fudge.
For a sweeter fudge, use semi-sweet or milk chocolate chips.