Super Easy Chocolate Fudge

1 (14-ounce) can sweetened condensed milk

2 cups semisweet chocolate chips (12 ounces)

1 cup milk chocolate chips (6 ounces)

2 tbsp butter

1 tsp vanilla extract

Optional: 1 cup pecans or walnuts, chopped

Lightly grease a 9-inch square pan. Line with plastic wrap or aluminum foil about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles", which help you lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk,  chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts, if using.

Pour into the prepared pan. Spread gently, then cover with the ends of the plastic wrap or aluminum foil. Chill in the refrigerator until the fudge is firm. Lift the chilled fudge out of the pan and cut into small squares.

VARIATIONS: 

For rocky road fudge, stir in 1 cup marshmallows and replace chopped nuts with ½ cup chopped peanuts.

Gently press about ½ cup of toffee bits into the top of the fudge just before you put it on the refrigerator.

Top the fudge with crushed candy canes.

Add 1/2 cup to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge align with the nuts.

For more variations, go to www.thespruceeats.com.