8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners’ sugar, sifted
White chocolate chips (about 30)
Procedures : Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.
Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners’ sugar until smooth.
Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.
*Fudge may also be cut with cookie cutters or into squares