This is a Borden's recipe which I've been using for years. This truly is the most fool-proof fudge recipe I've ever used. Enjoy!

Ingredients
3 cups (18 oz. semi-sweet chocolate chips)
1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
Dash of salt
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp. vanilla extract

Method
In heavy saucepan, over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan.

Chill two hours or until Firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.

For Chocolate Peanut Butter Chip Glazed Fudge - Porceed as above; stir in 3/4 cup peanut butter chips in place of nuts. For glaze: Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.

For Marshmallow Fudge - Proceed as above; omit nuts. Add 2 tbsp. melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.

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