I would say that this is a great first-timer's recipe to follow, but to me the taste didn't scream "FUDGE!". You decide!
No-Cook Chocolate Fudge
Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today
[Blue changes my modifications]
1 can [14 oz] sweetened condensed milk
1 bag [12 oz/2 cups] semisweet chocolate chips
[1+1/2 cups milk chocolate chips + 1/2 cup semisweet chocolate chips]
1 oz unsweetened baking chocolate, if desired
1 +1/2 cups chopped nuts, if desired
[Left out b/c Deb doesn't like nuts in her fudge, but would've used toasted pecan pieces.]
1 tsp vanilla
1. Grease bottom and sides of an 8-inch square pan with butter.
2. In a saucepan, heat the condensed milk, chocolate chips, and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and the mixture is smooth; remove from heat.
3. Quickly stir in the nuts and vanilla. Spread the fudge in the pan. Refrigerate about 1 hour and 30 minutes or until firm. Cut into 1-inch squares. Store in an airtight container.