In a heavy saucepan, over low heat, melt chocolate chips with condensed
milk; stir in remaining ingredients. Spread evenly in a waxed-paper-lined 8-
inch (20 cm.) square pan. Chill 2 to 3 hours or until firm. Turn fudge onto
a cutting board; peel off paper; cut into squares. Store loosely-covered at
room temperature. Makes about 2 lbs. (1 kg.).
In a 2-quart (2 l.) glass measure or large bowl, combine chips with evaporated milk.
Microwave on HIGH for 1 1/2 to 2 minutes. Stir until chips melt and mixture
is smooth. Stir in remaining ingredients, then proceed as above, beginning with "Spread evenly...".