Instructions: In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients. Spread evenly in waxed paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature.

Makes about 3/4 of a pound. May be
wrapped and frozen for up to six weeks. Thaw at room temperature before serving.

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