Foolproof Chocolate Fudge

By melissawelch

Ingredients

• 3 cups (18 ounces) semi-sweet chocolate chips
• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• Dash salt
• 1/2 to 1 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® 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.

Notes: Microwave: In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt. Cook on HIGH (100% 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 EAGLE BRAND®. Proceed as above. Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above. Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine. 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)