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1
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) and salt.
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2
Remove from heat; stir in nuts (optional) and vanilla.
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3
Spread evenly into wax paper lined 8- or 9-inch square pan.
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4
Chill 2 hours or until firm.
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5
Turn fudge onto cutting board; peel off paper and cut into squares.
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6
Store covered in refrigerator.
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7
Notes: Microwave:.
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8
In 1-quart glass measure, combine chocolate chips with EAGLE BRAND(R) and salt.
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9
Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
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10
Stir in remaining ingredients.
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11
Proceed as above.
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12
Variations:
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13
Creamy Dark Chocolate Fudge:
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14
Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND(R).
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15
Proceed as above.
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16
Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
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17
Add 1 cup milk chocolate chips. Proceed as above.
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18
Rocky Road Fudge:
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19
Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
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20
In saucepan, melt chocolate chips with EAGLE BRAND(R) and 2 tablespoons butter or margarine.
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21
In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
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22
Stir in chocolate mixture.
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23
Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).
