I like my fudge fudgey (moist and chewy)...not dry. A few years ago I found this recipe and it has become a favorite of ours. I like to make it for our UPS Driver, The Mailman, our Newspaper Carrier, Piano Teachers, Neighbors and myself!! We'll start with the basic recipe. You will not believe how simple, quick, easy and yummy it will be.
18 oz chocolate chips (I used a bag and a half)
1 can Eagle brand sweetened condensed milk
1 T vanilla
Directions: Measure and dump ALL ingredients into a saucepan. Melt together on med/low temperature.
Meanwhile, line an 8x8 or 9x9 pan with waxed paper. Once chocolate has melted and is a spreadable consistency- pour quickly into prepared pan. Work fast- it thickens up again quickly. Smooth out and put into refrigerator for to harden and cool for a couple of hours.
Take it out of the fridge, remove pan, trim rough edges off with a sharp knife. Peel off the waxed paper. Put the "nice" squares into a parchment lined tin and give away to a lucky recipient Eat the edges that have been trimmed off- you earned it, that was tough!
Now, get creative. I made the fudge above by omitting the vanilla and adding raspberry extract- mm-mm. You could use peanut butter chocolate chips (Carl's fav), mint chocolate chips, add nuts, or heath bar crumbles. The possibilities are endless!
**Note this is very rich, one batch made two "gift-able" portions. This keeps well when wrapped and stored in the fridge.