Super Easy Fudge

1 can (14 oz) sweetened condensed milk

1 bag (12 oz) milk chocolate chips (2 cups)

1 ½ cups chopped nuts, if desired

1 teaspoon vanilla

  1. Place a 12 “ square waxed paper in bottom of 8-inch square pan, removing or folding the  corners.  Spray with cooking spray.  When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting.
  2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
  3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm.  Lifting with wax paper, remove from pan and cut into 1-inch squares.

Variations (NOT used in lab, but fun at home):

Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use ½ chocolate chips and ½ mint chips

Peanut butter Fudge: Use ½ chocolate chips and ½ peanut butter chips.

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