Foolproof Chocolate Fudge

I took some of our Christmas baking leftovers to scrapbooking last night and was proud to bring home a nearly empty tin. Noel loved the chocolate fudge and requested the recipe. Its an easy Eagle brand recipe with variations below. I think I tried this recipe once with the low fat condensed milk and it didn't work so be sure to use the original condensed milk.


3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® 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.



Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®. 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® 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)