16 squares (16 ounces) semisweet choclate, chopped
1 square (1 ounce) unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoon vanilla extract
1/8 teaspoon salt
* Line 8-inch square baking pan with foil, extending foil above rim of opposite sides.
* In 2-quart saucepan, combine semisweet and unsweetened chocolates and condensed milk. Cook, stirring constantly, over medium-low heat until chocolates have melted and mixture is smooth, about 5 minutes.
* Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours or up to overnight.
* Remove fudge from pan by lifting edges of foil. Invert fudge onto cutting board; discard foil. Cut into 8 strips, then cut each strip crosswise into 8 pieces. Place pieces between waxed paper in airtight container. Store at room temperature up to 1 week, or refrigerate up to 1 month.
Chocolate-Walnut Fudge
* Prepare as directed but stir in 1 cup walnuts (4 ounces), coarsely chopped, with vanilla and salt.
