1 pkg (12-oz) semisweet chocolate chips
1 pkg (11.5-oz) milk chocolate chips
1 can (14-oz) sweetened condensed milk
2 tbsp milk
2 tsp vanilla extract
1 cup chopped pecans or walnuts, optional
In a heavy saucepan, over low heat, melt the semisweet chocolate chips with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the milk and 1 tablespoon of the vanilla extract. Remove from the heat and stir in half of the nuts. Spread evenly into a 9-inch foil-lined square pan.
In another heavy saucepan, over low heat, melt the milk chocolate chips with the remaining sweetened condensed milk, milk, and vanilla. Remove from the heat and stir in the remaining pecans. Spread over the fudge in the pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting board. Remove the foil from the fudge and cut into small squares.
To store, cover loosely and keep at room temperature.
Yield: approximately 2 1/2 lbs