Baker's Fabulously Flawless Fudge

1 1/2 cups pecans or walnuts, chopped
16 baker's semi-sweet chocolate baking squares (2 pkgs)
1 (300 ml) can sweetened condensed milk
2 teaspoons vanilla

Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
Chill 2 hours or until firm. Cut into squares.
VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.