Recipe: Foolproof Dark Chocolate Fudge with 7 Variations (Treasury of Christmas, 1980's)

FOOLPROOF DARK CHOCOLATE FUDGE

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.

ROCKY ROAD FUDGE:
Omit 1 (6 ounce) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2 ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)

Makes 2 pounds
Source: Treasury of Christmas by Publications International, 1989