Easy Fudge with Variations 1 can sweetened condensed milk 1 ounce unsweetened baking chocolate 12 ounces semisweet chocolate chips 1 teaspoon vanilla 1 1/2 cups walnuts -- chopped Butter an 8-inch square pan. Heat milk and chocolates over low heat, stirring constantly until melted and smooth. Remove from heat, stir in vanilla and nuts. Spread in pan. Refrigerate until firm and cut in 1-inch squares. Makes 64 pieces. NOTES : Very smooth and dark. Does not become grainy or sugary. Variations: Almond Roca Fudge: Stir in 3/4 cup Almond Brickle chips instead of nuts, sprinkle 2 Tablespoons Brickle chips on the top. Mounds fudge: Stir in 1 cup coconut instead of nuts. Rocky Road Fudge: Stir in 1 cup miniature marshmallows and 1/2 cup peanuts instead of the nuts. Milk Chocolate Fudge: Use milk chocolate chips instead of semisweet chips. Reese's Peanut Butter Cup Fudge: Use chocolate flavored Eagle milk, 10 oz. package peanut butter chips instead of plain Eagle milk and chocolate chips. When melted, add 1/2 to 3/4 cup peanut butter with the vanilla. May use either smooth or chunky peanut butter and may add chopped peanuts if desired.
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