Tuesday Thyme: Fudge

Super Easy Fudge
1 can (14 oz.) sweetened condensed milk
1 bag (12 oz.) semisweet chocolate chips
1 1/2 cups chopped nuts, optional
1 tsp. vanilla

1. Place a sheet of waxed paper in bottom of 8-inch square pan, allowing sides to stand up. [When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting.] Spray with cooking spray.
2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth, remove from heat.
3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.