semi-sweet chocolate chips
Stir together butter, sugar and milk in heavy 3 quart saucepan.
Bring to full boil stirring constantly.
Boil 5 minutes over medium heat, or until candy thermometer reaches 234, with constant stirring to prevent scorching. (Candy thermometer highly recommended)
Gradually stir in chocolate chips until melted.
Add remaining ingredients, mix until well-blended.
Pour into greased 9x9 inch or 13x9 inch pan.
Cool at room temperature.
Makes about 3 pounds of fudge.