FESTIVE FUDGE WITH VARIATIONS

3 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Creamy Chocolate or Original Sweetened Condensed Milk
Dash salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt chips with condensed milk and salt.

Remove from heat; stir in nuts if desired, 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.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE:
Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts. FOR THE GLAZE: Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.

MARSHMALLOW FUDGE:
Proceed as above; omit nuts. Add 2 tablespoons melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.

Makes about 2 pounds
Source: Magazine Clipping