Directions
1. Line an 8" square pan with waxed paper.
2. Place all chocolate in a double boiler over hot, not boiling, water.
3. Stir occasionally until the chocolate is melted.
4. Stir in the Sweetened condensed milk and the vanilla extract.
5. Spread fudge evenly in prepared baking pan.
6. Refrigerate for 2 hours, or until firm.
7. Cut fudge into 25 squares using a long sharp knife.
8. Store in an air-tight container, at room temperature.
Bakers Tip:
To add a twist on the classic fudge top with: Ghirardelli peppermint bark squares, toasted pecans, or drizzle melted white chocolate on top
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