1 cn Sweetened condensed milk;
-(14 oz)
2 tb Butter or margarine
3/4 c Whole vanilla chips; (4 oz)
2 c Semisweet chocolate chips;
-(12 oz)
1/2 c Dried pitted tart cherries;
-chopped
1/2 c Sweetened shredded coconut
Line a 9-inch square pan with foil, letting foil extend above pan on 2
sides. Stir milk and butter in medium-size saucepan over low heat
until butter melts. Measure 1/3 cup into a small bowl, add vanilla
chips and stir until melted. Stir in cherries. Add chocolate chips to
mixture in saucepan; stir until melted, returning to heat if
necessary. Using half the vanilla mixture, drop small teaspoonfuls
into prepared pan, leaving spaces between each. Sprinkle with half
the coconut. Spread chocolate mixture evenly on top, then spoon on
remaining vanilla mixture. Sprinkle with remaining coconut.
Refrigerate at least 8 hours until firm enough to cut. Lift foil by
ends to cutting board. Cut fudge in 1-inch squares. Store in airtight
with waxed paper between layers. Yield: about 81 pieces.
Yields
81 servings