In a large saucepan, melt chocolate chips with condensed milk over low heat.
Remove from heat and stir in remaining ingredients. Spread evenly into a
wax paper lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn
fudge onto cutting board and peel off paper and cut into 1 inch squares.
Store in covered container at room temperature.
Variation: Rocky Road Fudge
When adding remaining ingredients after melting chips & milk, also add 1- 10
ounce package miniature marshmallows and 2 cups dry roasted peanuts. Spread
into wax paper lined 9 x 13 inch pan. Chill 2 hours and cut as above.
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