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Foolproof Chocolate Fudge with Variations

3 cups (18 ounces) semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/8 teaspoon salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

1. Line 13 x 9 x 2-inch pan with foil, extending foil over edges of pan.
2. In a heavy saucepan, melt chips with sweetened condensed milk and salt over low heat. Remove from heat and stir in nuts, if desired and vanilla.
3. Spread in prepared pan. Refrigerate until firm.
4. Using foil, lift fudge out of pan and place on cutting board. Peel off foil and cut into squares.
5. Store tightly covered in cool, dry place.

Makes about 2 pounds fudge.

Microwave Directions: In a large microwave-safe bowl, combine chocolate chips, sweetened condensed milk and salt and microwave at HIGH (100%) for 1 minute; stir. Microwave an additional 15 seconds, if needed, or just until chips are melted and mixture is smooth when stirred. Stir in nuts, if desired, and vanilla. Spread in prepared pan. Refrigerate until firm.

Flavor Variations:

• Butterscotch Fudge: Substitute semisweet chocolate chips with 3 cups butterscotch chips.
• Peanut Butter Fudge: Substitute semisweet chocolate chips with 3 cups peanut butter chips.
• Vanilla Fudge: Substitute semisweet chocolate chips with 3 cups white chocolate chips.

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