Easy Chocolate Fudge

This recipes is so easy and I always get compliments on my fudge. Fudge was one of those things that always intimidated me. It is something I always thought I would screw up, but this one makes it fail proof at least it was for me. The best compliment for me was my Mom asking me for my fudge recipe. She now makes it like this too and she is a fabulous cook/baker!

3 cups semi-sweet chocolate chips
1 (14-ounce) can 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 chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined or buttered 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 loosely covered at room temperature.

I have not ever done these variations or made it by microwave but including them anyway.

Notes: Microwave: In 1-quart glass measure, combine chips with sweetened condensed milk and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Sweetened Condensed Milk. Proceed as above.

Milk Chocolate Fudge: Omit 1 (6-oz) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand® and 2 tablespoons margarine or butter. 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 13 x 9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)