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1
Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches.
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2
Combine first 4 ingredients in large bowl.
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3
Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes.
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4
Attach clip-on candy thermometer to side of pan.
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5
Increase heat to high and bring mixture to boil.
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6
Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230F, about 15 minutes.
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7
Immediately pour mixture over ingredients in bowl (do not scrape pan).
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8
Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute.
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9
Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula.
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10
Sprinkle fudge with chocolate chips.
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11
Refrigerate fudge until firm enough to cut, about 2 hours.
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12
Using foil as aid, lift fudge from pan.
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13
Fold down foil sides.
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14
Trim edges of fudge to even.
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15
Cut into 40 squares or 3 large wide bars.
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16
Place fudge squares in candy cups, if desired.
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17
(Can be made 2 weeks ahead.
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18
Chill in airtight container.
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19
Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
