Foolproof Chocolate Fudge - cooking recipe

Ingredients

3 cups semi-sweet chocolate chips
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
1 dash salt
1/2 - 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Preparation

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) 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(R) 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(R).
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(R) 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).