Page 77 - My Cookbook

INGREDIENTS
3 cups HERSHEY'S Semi- Sweet Chocolate Chips (1- 1/2 pkgs., 12 oz. each)
1 can sweetened condensed milk (not evaporated milk) (14 oz.)
Dash salt
1/2 to 1 cup nuts chopped (optional)
1-1/2 teaspoons vanilla extract
Festive Fudge
Candy
Prep 10 minutes ∙ Source Hersheys.com
DIRECTIONS
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.