Foolproof Chocolate Fudge

Ingredients:

• 3 (6-ounce) packages semi-sweet chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• dash salt
• 1/2 to 1 cup chopped nuts
• 1 1/2 teaspoons vanilla extract
  

Directions:

1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk.
   
2. Remove from heat; stir in remaining ingredients.
3. Spread evenly into wax paper-lined 8" or 9" square pan.
   
4. Chill 2 hours or until firm.
5. Turn fudge onto cutting board; peel off paper and cut into squares.
6. Store loosely covered at room temperature.

(Makes about 2 pounds)

Rocky Road Fudge:
Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, vanilla, and nuts. In saucepan, melt chips with sweetened condensed milk and 2 tablespoons margarine. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper-lined 13" x 9" pan. Chill 2 hours.

White Cherry Fudge:
In heavy saucepan, over low heat, melt 1 1/2 pounds white confectioners' coating with sweetened condensed milk and salt. Remove from heat; stir in 1 cup chopped candied cherries and vanilla. Proceed as directed in original recipe.