Rainbow Chip Fudge Recipes

Steps:

• Grease the pan with margarine, using the pastry brush, or line the pan with the aluminum foil. Save for later (you will need this in step 4).
• Put the chocolate chips in the saucepan. Cook over low heat, stirring a few times with the wooden spoon, until chocolate chips are melted. Take saucepan off hot burner.
• Open the can of sweetened condensed milk, using the can opener. Add sweetened condensed milk, vanilla and salt to melted chocolate. Stir until mixed.
• Pour the chocolate mixture into the greased pan. Spread evenly with the back of the spoon. Put pan of fudge in refrigerator for about 2 hours or until fudge is firm.
• Cut the fudge into 8 rows by 4 rows, using the sharp knife. Decorate fudge with decorating icing, if you like. Cover any leftover fudge with plastic wrap or aluminum foil, and put it in the refrigerator.

Steps:

• Grease 8-inch square pan.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it's okay if a few lumps remain. Keep stirring, and they should melt completely.
• In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
• Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
• This fudge is slightly soft at room temperature. If desired, store in refrigerator.