From Eagle Brand, makes almost 3 pounds.
Ingredients
3 cups (18 ounces) semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Microwave:
In 1-quart glass measure, combine chocolate chips with sweetened condensed milk and salt. Cook on HIGH (100 percent power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 cup semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 cup semisweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with sweetened condensed milk and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10.5 ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax-paper-lined 13-by-9-inch pan. Proceed as above.
