Creamy Fudge
1 can (14 oz) sweetened condensed milk
1 pound semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 1/2 tsp vanilla extract
1/8 tsp salt
Line an 8"x8" metal baking pan with foil, extending foil above edge at two sides.
In a 2 quart saucepan, combine condensed milk, chocolates. Cook over medium
low heat 5 minutes or until chocolates melt and mixture is smooth, stirring
constantly. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate
mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours
or overnight. Remove fudge from pan by lifting edges of foil Invert onto cutting board;
discard foil. Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces.
Store fudge in tightly covered container, with waxed paper between layers, at room
temperature up to 1 week or in refrigerator up to 1 month.