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  • 2 C packed light brown sugar
  • 2/3 C evaporated milk
  • 1/2 tsp salt
  • 1 1/2 C chocolate chips (semi-sweet and/or milk chocolate)
  • 1 C chunky or smooth peanut butter
  • 1 tsp vanilla

Butter a 8"x8"x2" baking pan.  (For less thick fudge, use a small rectangular pan.)  In a 2 quart saucepan, mix brown sugar, evaporated milk, and salt.  Stirring over low heat, bring to a boil and boil for 5 minutes.  Remove from heat.  Stir in chocolate chips, peanut butter, and vanilla until chips and melted and mixture is smooth.  Pour into the pan.  Refrigerate at least 4 hours or until firm.  Cut into small squares.