1. MICROWAVE In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature .
2. CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above. 3. MILK CHOCOLATE FUDGE: Omit 6 oz semisweet chips. Add 1 cup milk chocolate chips. Proceed as above. 4. CREAMY MILK CHOCOLATE FUDGE: Omit 6 oz semisweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above. 5. MEXICAN FUDGE: Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above. 6. BUTTERSCOTCH FUDGE: Omit chocolate chips and vanilla. Melt 24 oz butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above.
Makes about 2 pounds.