Festive Fudge

By carvalhohm2

Ingredients

• 3 cups (1-1/2 pkgs., 12 oz. each) HERSHEY'S Semi-Sweet Chocolate Chips
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• Dash salt
• 1/2 to 1 cup chopped nuts (optional)
• 1-1/2 teaspoons vanilla extract

Details

Servings 2
Adapted from hersheys.com

Preparation

Step 1

1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan.

2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut into squares. Store covered in refrigerator.

About 2 pounds.

VARIATION:
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Proceed as above; stir in 2/3 cup REESE'S Peanut Butter Chips in place of nuts. Melt 1 cup REESE'S Peanut Butter Chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.