3 (6 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
Dash salt
1/2-1 c. chopped nuts
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Microwave: In 1 quart glass measure, combine chips with sweetened condensed milk. Cook on 100% power (high) 3 minutes). Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Proceed as above.

Creamy Dark Chocolate Fudge: Melt 2 cups Campfire miniature marshmallows with chips and sweetened condensed milk. Proceed as above.

Milk Chocolate fudge: Omit 1 (6 ounce) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Creamy Milk Chocolate Fudge: Omit 1 (6 ounce) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.

Mexican Chocolate Fudge: Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee and 1 teaspoon ground cinnamon to sweetened condensed milk. Proceed as above.

Butterscotch Fudge: Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12 ounce) packages butterscotch flavored chips with sweetened condensed milk. Remove from heat; stir in 2 tablespoons white vinegar, 1/8 teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above.