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Foolproof Fudge with variations

List of Ingredients




Makes about 2 pounds

3 6-oz packages semi-sweet chocolate chips
1 14-oz can sweetened condensed milk (not evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla extract



Recipe



In a heavy saucepan over low heat, melt chips with sweetened condensedmilk and salt. Remove from heat, stir in nuts and vanilla. Spread evenlyinto a wax-paper lined 8 or 9 inch square pan. Chill 2 hours until firm.Turn fudge onto cutting board, peel off paper and cut into squares.
Store loosely covered at room temperature.

** Microwave: In a 1 quart glass measure, combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chipsmelt and mixture is smooth. Stir in remaining ingredients and proceed as
above.

Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk, proceed as above.

Milk Chocolate Fudge: Omit 1 (6 oz) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips, then proceed as above.

Creamy Milk Chocolate Fudge: Omit 1 (6 oz) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.

Mexican Chocolate Fudge: Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee and 1 teaspoon ground cinnamon to the sweetened condensed milk, the proceed as above.

Butterscotch Fudge: Omit chocolate chips and vanilla. In a heavy saucepan,melt 2 (12 oz) packages butterscotch flavored chips with sweetenedcondensed milk. Remove from heat and stir in 2 tablespoons white vinegar,1/8 teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above.