Easy Chocolate Fudge Name: BRANDI THOMAS Base: SHAW AFB Recipe: What You Need 1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate 1 can (14 oz.) sweetened condensed milk 2 tsp. vanilla Step By Step Easy Chocolate Fudge - Step 1 1. Line 8-inch square pan with foil, with ends of foil extending over sides. Easy Chocolate Fudge - Step 2 2. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Easy Chocolate Fudge - Step 3 3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using. Easy Chocolate Fudge - Step 4 4. Spread fudge into prepared pan. With adult help, top hot fudge with 25 cookies, peanuts or marshmallows arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm. Easy Chocolate Fudge - Step 5 5. Use foil handles to lift fudge from pan. Cut into squares, using the 5 rows of 5 toppers as a guide. Cookie fudge: Measure 1 1⁄2 cups (about 37) Mini Oreo Cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding halved cookies with vanilla. Peanut fudge: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla. Marshmallow fudge: Measure 2 cups Jet-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla. Peanut butter fudge: Prepare fudge as directed, immediately dropping 1⁄2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect.