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1
Line 8-inch square pan with foil, with ends of foil extending over sides.
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2
Microwave chocolate and milk in microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after 2 minutes.
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3
Stir until chocolate is melted.
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4
Blend in vanilla.
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5
Stir in the extra ingredient that you are using (IF you are using) - see below.
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6
Spread fudge into prepared pan.
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7
Top hot fudge with 25 cookies, peanuts or marshmallows arranged in 5 rows of 5 each, if desired.
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8
Refrigerate 2 hours or until fudge is firm.
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9
Use foil handles to lift fudge from pan.
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10
Cut into squares.
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11
COOKIE FUDGE: measure 1 1/2 cups mini oreo cookies (about 37).
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12
Reserve 25 cookies for the topping.
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13
Cut remaining cookies in half.
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14
Add these in with the vanilla, if desired.
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15
PEANUT FUDGE: measure 1 cup peanuts.
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16
Reserve 25 peanuts for the topping.
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17
Add remaining peanuts in with the vanilla, if desired.
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18
MARSHMALLOW FUDGE: measure 2 cups mini marshmallows.
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19
Reserve 25 marshmallows for the topping.
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20
Add remaining marshmallows in with the vanilla, if desired.
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21
PEANUT BUTTER FUDGE: Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan.
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22
Cut through peanut butter with knife several times for marble effect.
