Categories: dessert, not tried

Ingredients

• 3 cups (18 ounces) semi-sweet chocolate chips
• 1 (14 ounces) can Eagle Brand Creamy Chocolate or Original Sweetened Condensed Milk (Not evaporated milk)
• Dash of salt
• 1/2 to 1 cup chopped nuts, optional
• 1 1/2 teaspoons vanilla extract

Directions

1. In heavy saucepan, over low heat, melt chips with Eagle Brand and salt.

2. Remove from heat; stir in nuts if desired and vanilla.

3. Spread evenly into wax paper lined 8- or 9-inch square pan.

4. Chill 2 hours or until firm.

5. Turn fudge onto cutting board, peel off paper and cut into squares.

6. Store covered in refrigerator.

7. <u> Chocolate Peanut Butter Chip Glazed Fudge: </u>Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts.

8. <u> Glaze: </u>Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth.

9. Spread over fudge.

10. <u> Marshmallow Fudge: </u>Proceed as above; omit nuts. Add 2 tablespoons melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.

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