Ingredients
1 ounce Baker's unsweetened baking chocolate
2 tablespoons unsalted butter
One 12 ounce bag semi-sweet chocolate chips
One 14 ounce can Eagle Brand sweetened condensed milk
1 teaspoon vanilla
Directions
Line an 8" x 8" pan with wax paper and set aside.
Melt butter and the baking chocolate square in a double boiler over medium heat, stirring occasionally.
Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted.
Carefully stir in the condensed milk to combine and remove from the heat. Stir in the vanilla.
Pour the chocolate mixture into the prepared pan and smooth the top with the spatula.
Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.
Notes
Variation: Add ½ cup chopped walnuts right before pouring chocolate mixture into the pan.