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1
Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width.
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2
With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides.
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3
Spray foil with nonstick cooking spray.
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4
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.
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5
Stir in sweetened condensed milk and vanilla.
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6
Set bowl over 4-quart saucepan containing 2 cups simmering water.
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7
Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
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8
Do not melt the chocolate completely or the fudge may become greasy.
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9
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.
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10
Stir in marshmallows, peanuts, and chocolate chips.
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11
Transfer fudge to prepared pan and spread in even layer with spatula.
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12
Refrigerate until set, about 2 hours.
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13
Remove fudge from pan using foil and cut into squares.
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14
Let come to room temperature for a few minutes before serving.
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15
Walnut: Stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.
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16
Peanut Butter: Substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts.
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17
Can add 1 cup chopped salted toasted peanuts for crunch.
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18
The fudge is best to be eaten within a few days, because it will dry out as it sits.
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19
It can be stored tightly wrapped in the freezer, however, for up to three months.
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20
TO MAKE DOUBLE BATCH:.
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21
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients.
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22
In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.
