2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into pieces
214-ounce cans sweetened condensed milk
1 teaspoon vanilla extract
Cook s note: For Rocky Road Fudge add 1 cups miniature marshmallows and 1 cups chopped toasted walnuts or pecans to fudge before scraping into pan. For Chunky Fudge, add 1 cups dark raisins and 1 cup chopped toasted peanuts.
Thoroughly coat all inside surfaces of a 9-by-13-inch baking pan with nonstick cooking spray.
Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
Scrape fudge into prepared pan. Use a rubber spatula or fingers to coax fudge into corners and into an even layer.
Refrigerate 2 hours or until firm enough to cut.
Yield: 40 squares
Source: A Baker s Field Guide to Holiday Candy & Confections