2 bags milk chocolate chips
2 tea vanilla
1 cup chopped nuts (if you want them)
Heat canned milk and chips in a pan until melted, on medium heat. You don’t want it to heat too fast. When the chips are melted, remove from heat and add vanilla and nuts. Mix quickly and pour into a pan that is lined on bottom and sides with foil. Refrigerate until it sets up. Peel away from foil and cut into squares. Store in an air tight bowl. Does not need to be refrigerated.
When I make the peanut butter fudge, I do one batch with milk chocolate and then another batch with peanut butter chips. I layer them and then refrigerate. OR, if you don’t want a double batch (that uses 4 bags of chips), you can use I bag milk chocolate and 1 bag peanut butter chips mixed together.
Also good is two batches layered, white chocolate and butterscotch. Finally, you can use semi-sweet or even dark chocolate chips to spark up your fudge if you really want too. However, there is nothing wrong with white chocolate macadamia nut fudge. Nothing at all!