Foolproof Dark Chocolate Fudge with Variations
Source: Treasury of Christmas, 1989
Yield: 2 pounds

3 pkgs (6 oz each) semisweet chocolate chips
1 (14 oz) can Eagle Brand sweetened condensed milk (fat free may be used)
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp vanilla

In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.

(Microwave Instructions: In a 1 quart glas measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients.)

Spread evenly in a wax paper-lined 8 or 9 inch square pan. Chill 2 hours.

Turn fudge onto a cutting board, peel off waxed paper and cut into 2-inch squares. Store loosely at room temperature.

VARIATIONS:

Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and milk. Proceed as above.

Milk Chocolate Fudge: Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above.

White Chocolate Fudge: Use 3 packages (6 oz each) of white chocolate chips instead of the semisweet chips. Proceed as above.

Creamy Milk Chocolate Fudge: Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.

Mexican Chocolate Fudge: Reduce vanilla to 1 tsp. Add 1 Tbsp instant coffee and 1 tsp ground cinnamon to sweetened condensed milk. Proceed as above.

Maple-Butterscotch Fudge: Omit chocolate chips and vanilla. In a heavy saucepan melt 2 packages (6 oz. each) of butterscotch chips with sweetened condensed milk. Remove from heat; stir in 2 Tbsp white vinegar, 1/8 tsp. salt, 1/2 tsp. maple flavoring, and 1 cup chopped nuts. Proceed as above.