Mandy's Black Forest Fudge

As the holiday party season gets into full swing, I will begin posting great, usually easy, party foods that my friends and family enjoyed over the years. For any get-together, you can't beat chocolate. Black Forest Fudge is a Mandy original that I came up with after I half-way heard Rachel Ray talk about her five minute fudge. I couldn't remember what all she put in it hers. After making mine, I looked up her recipe and made it. Being the humble person that I am, I'll tell you I liked mine better (no offense to Ms. Ray, but hers was a little too sweet for me). So if you like quick and easy and like a rich semi-sweet taste, try this out. I've taken it to several parties, and everyone always loves it and begs for the recipe. If it is too dark for you, try the Rachel Ray version (http://www.rachaelraymag.com/) or play with this recipe to match it to your tastes. Do you have a favorite dish to take to holiday gatherings? Email us!

Black Forest Fudge
12 oz. extra dark chocolate (I like the Hershey's Cacao Reserve 65% Extra Dark or Ghirardelli 60% chocolate bittersweet chips)
1 c. mil chocolate chips or white baking chips (if using white, get the ones that say "pure cocoa butter")
1 can sweetened condensed milk, such as Eagle Brand
1 t. vanilla, optional
1 1/2 c. walnut pieces (or just dump in a 6 oz bag; you can adjust amount as desired and use any nut you like)
1 c. dried cherries, chopped (dried cranberries work well, too. In fact I stopped measuring. I get a 5 oz. bag of Sunsweet dired cherries and chopthem. Dump those in with a handful or two of cranberries if you like lots of fruit.)

Butter a 8 or 9 inch round or square pan or line with plastic wrap for a super-easy clean up. Melt chocolates in a sauce pan or in the microwave. Don't cook; just melt. Stir in vanilla (if using) and then nuts and fruit. Pour into buttered pan / lined pan and refrigerate. Remove from pan and cut into squares to serve.