2 1/2 c. chocolate chips
2 T. butter
1/4 c. milk
1 t. vanilla
2 t. peppermint extract
Line a 9x9 inch baking dish with aluminum foil. Set aside. Combine sweetened condensed milk and chocolate chips in medium saucepan. Stir over medium heat until chocolate is melted. Remove from heat. Stir in butter and milk. Mix well until butter is melted. Add extracts and mix well. Spread into prepared dish and cool in refrigerator until set (about 2 hours). Remove from dish by grabbing the foil and pulling up. Score and cut into small squares. Store in covered container in refrigerator.
Options: For regular fudge, leave off peppermint extract. Add 1 cup chopped walnuts.
This recipe is linked to The Holiday Sweet Swap and Gluten-Free Wednesdays.