recipe from 1993 Borden advertisement
2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 tbsp. cream or milk
2 tsp. vanilla extract
1 cup chopped walnuts (optional)
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1tbsp. cream and 1 tsp. vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 tbsp.cream and 1 tsp. vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosley covered at room temperature.