3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk (I use eagle brand)
1 1/2 teaspoons vanilla extract
¾ cup Nuts
2 Cups Marshmallows
LINE 8- or 9-inch pan with wax paper.
MELT chocolate chips, marshmallows with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan. (I use a double broiler method for this, reason being that chocolate can easily be burned or tempered improperly. Its also easier for cleanup.)
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Mint Laced Fudge: Follow above recipe using ¾ cup Andie’s Mint chips or chopped mint.
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.
Peppermint Fudge: Follow above recipe using ¾ cup crushed peppermint candy