Chocolate Fudge

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• Dash salt
• 1/2 to 1 cups chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

 

• LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
• MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
• MICROWAVE METHOD
• COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

• 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 semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
• CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.