Crispy Chocolate Fudge
These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.
light corn syrup
plus 2 tablespoons
chocolate chips (semi-sweet)
crisp rice cereal
Lightly butter or line with waxed paper an 8" square pan; set aside.
In saucepan, combine the butter, corn syrup, chocolate chips, cinnamon (if using) and cayenne (if using). Cook over low heat, stirring constantly, until smooth. Remove from heat.
Stir in the vanilla extract and powdered sugar, mixing until smooth. Add the cereal and mix well.
Spread in prepared pan. Refrigerate until well chilled and completely set, about 1 hour.
Cut into bars/squares. Store in the refrigerator.
MICROWAVE METHOD: In a large microwavable bowl, combine the butter and corn syrup; microwave on HIGH for about 1 to 1½ minutes, until melted and starting to bubble, stirring after 45 seconds. Stir in the chocolate chips until completely melted and smooth. Add the remaining ingredients; mix well. Follow recipe as instructed above.