15 MINUTE FUDGE, 3 KINDS(COOK'S ILLUSTRATED)

Steps:

• Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
• Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. Do not melt the chocolate completely or the fudge may become greasy.
• Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula.
• Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares. Let come to room temperature for a few minutes before serving.
• Walnut: Stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.
• Peanut Butter: Substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts. Can add 1 cup chopped salted toasted peanuts for crunch.
• The fudge is best to be eaten within a few days, because it will dry out as it sits. It can be stored tightly wrapped in the freezer, however, for up to three months.
• TO MAKE DOUBLE BATCH:.
• Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.