Easy Fudge with Variations

Butter an 8- inch square pan. Heat milk and chocolates over low heat, stirring constantly until melted and smooth. Remove from heat, stir in vanilla and nuts. Spread in pan. Refrigerate until firm and cut in 1- inch squares.

NOTES : Very smooth and dark. Does not become grainy or sugary.

Variations:

Almond Roca Fudge: Stir in 3/4 cup Almond Brickle chips instead of nuts, then sprinkle 2 tablespoons Brickle chips on the top.

Mounds fudge: Stir in 1 cup coconut instead of nuts.

Rocky Road Fudge: Stir in 1 cup miniature marshmallows and 1/2 cup peanuts instead of the nuts.

Milk Chocolate Fudge: Use milk chocolate chips instead of semisweet chips.

Reese’s Peanut Butter Cup Fudge: Use chocolate flavored Eagle milk and 10 oz. package peanut butter chips instead of plain Eagle milk and chocolate chips. When melted, add 1/2 to 3/4 cup peanut butter with the vanilla. You may use either smooth or chunky peanut butter and add chopped peanuts if desired.