Preparation:
In a large saucepan, melt chocolate chips with condensed milk over low heat. Remove from heat and stir in remaining ingredients. Spread evenly into a wax paper lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board and peel off paper and cut into 1 inch squares. Store in covered container at room temperature.
Variation: Rocky Road Fudge When adding remaining ingredients after melting chips and milk, also add 1- 10 ounce package miniature marshmallows and 2 cups dry roasted peanuts. Spread into wax paper lined 9 x 13 inch pan. Chill 2 hours and cut as above. |
