1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) semisweet chocolate chips
1-1/2 cups powdered sugar, sifted
1/2 cup chopped walnuts (optional)
1-1/2 teaspoons vanilla
Line 8-inch square baking pan with foil, extending edges over sides of pan.
Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
