Microwave Fudge Sampler - cooking recipe

Ingredients

Chocolate-Walnut Fudge
2 (12 ounce) bags semi-sweet chocolate chips or (12 ounce) bags bittersweet chocolate chips
2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
2 tablespoons cold unsalted butter, cut in small pieces
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup chopped walnuts
Peanut Butter Fudge
2 (10 ounce) bags peanut butter chips
2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
2 tablespoons cold unsalted butter, cut in small pieces
2 teaspoons vanilla extract
1/4 teaspoon salt
Pistachio-Craisin Fudge
2 (12 ounce) bags white chocolate chips
2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
2 tablespoons cold unsalted butter, cut in small pieces
1 1/4 teaspoons almond extract
1/4 teaspoon salt
3 drops green food coloring
1/2 cup pistachios (salted and shelled with skins rubbed off, coarsely chopped)
1/2 cup dried cranberries

Preparation

Prepare 8\" or 9\" square pans by lining them with non-stick foil, extending foil over lip of pans.
For each variety: In a 2-qt bowl, combine the chips and the sweetened condensed milk (NOT regular condensed). Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir in butter until smooth. Stir in remaining ingredients.
Spread evenly in prepared pan. Chill until firm, about 3 hours.
Lift fudge by foil ends onto a cutting board. Cut into 1\" squares.
Storage Tip: Store in airtight containers with wax paper between layers in the refrigerator up to 2 weeks, or freeze up to 3 months.