Recipe by Lori Ross

My mother made terrific fudge and always used a candy thermometer to make it on a stovetop. These days I wouldn't know what to do with a candy thermometer! So, thinking fudge was a complicated process requiring alien equipment, I never even attempted it, until I found this recipe in my boat's microwave cookbook. It's delicious, a rich chocolate flavor, and very easy!

Place the following ingredients in a large microwave-safe bowl:
3 cups semisweet or milk chocolate chips; 14 oz. (1 can) sweetened condensed milk; ¼ cup butter. Microwave at MEDIUM (50%) for 3-5 minutes until chocolate chips melt, stirring every two minutes during the cooking. Pour into 8-inch square baking dish (I use disposable aluminum pans) that's well greased or lined with nonstick paper.

Refrigerate for 1 hour or until completely set. Makes 2 dozen pieces, and freezes beautifully! (If you wish, add 1 cup chopped nuts or 1 cup miniature marshmallows and mix into fudge before pouring batter into baking dish or substitute 1½ cups peanut butter or white chocolate chips for half the chocolate chips)