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Holly Jolly Fudge

With colorful toppings, these oh-so-tasty morsels are almost irresistible -- which means you may have a hard time getting them out the door as holiday gifts for neighbors, teachers, and friends. Thankfully, our cookie-cutter technique will leave plenty of leftovers for nibbling. (They make a terrific topping for ice cream too!)

Ingredients

3 cups semisweet- or milk-chocolate chips
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt

1 teaspoon vanilla extract
Assorted sprinkles, sugars, and candy decorations

Instructions

Place the chocolate chips in a 2-quart bowl and microwave for 1 minute, then stir them with a wooden spoon. If the chips are not completely melted, microwave them again for 30 seconds, then stir until they're smooth.
Stir in the condensed milk, salt, and vanilla extract.
Line a 9-inch square pan with aluminum foil, extending it about 2 inches beyond each side. (This makes it easy to remove the fudge later.) Lightly spray the foil with nonstick cooking spray.
Spread the mixture evenly in the pan.
Chill the candy until firm, about 30 minutes in the freezer or 1 hour in the refrigerator.
Lift the foil from the pan and place it on a flat work area. Use 1-inch cookie cutters to cut out the fudge, then lightly press decorations onto each piece. Makes about 50 pieces.