Microwave Fudge Sampler

• Chocolate-Walnut Fudge
• 2 (12 ounce) bags semi-sweet chocolate chips or (12 ounce) bags bittersweet chocolate chips
• 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
• 2 tablespoons cold unsalted butter, cut in small pieces
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• Peanut Butter Fudge
• 2 (10 ounce) bags peanut butter chips
• 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
• 2 tablespoons cold unsalted butter, cut in small pieces
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Pistachio-Craisin Fudge
• 2 (12 ounce) bags white chocolate chips
• 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
• 2 tablespoons cold unsalted butter, cut in small pieces
• 1 1/4 teaspoons almond extract
• 1/4 teaspoon salt
• 3 drops green food coloring
• 1/2 cup pistachios (salted and shelled with skins rubbed off, coarsely chopped)
• 1/2 cup dried cranberries

1. Prepare 8" or 9" square pans by lining them with non-stick foil, extending foil over lip of pans.
2. For each variety: In a 2-qt bowl, combine the chips and the sweetened condensed milk (NOT regular condensed). Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir in butter until smooth. Stir in remaining ingredients.
3. Spread evenly in prepared pan. Chill until firm, about 3 hours.
4. Lift fudge by foil ends onto a cutting board. Cut into 1" squares.
5. Storage Tip: Store in airtight containers with wax paper between layers in the refrigerator up to 2 weeks, or freeze up to 3 months.

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Taken from www.food.com/recipe/microwave-fudge-sampler-386913 (may not work)