I've yet to find a commercial chocolate chip that tastes decent in the US so I use bar chocolate and chop / melt as applicable - this is my usual go-to for baking http://www.lindtusa.com/shop/chocola...excellence-bar - I don't go for the 85% / 90% - they are too bitter.

As for a basic fudge recipe, this is my go-to (it's from an English cook book that has to be at least 50 years old by now, I am afraid I have no idea what it is called, as I've been using an emailed version of it (written out on the computer from the book by my mother) since 2006!)

Vanilla Fudge
Ingredients:
2 tablespoons of water
2 oz (quarter cup) butter
1 lb (2 cups) granulated sugar
Half pint (1 and one-third cups) full cream, unsweetened evaporated milk
Half a teaspoon of vanilla extract
Method:
Butter a tin or pyrex dish.
Put the water and butter into a strong, large pan and allow the butter to
melt.
Add the sugar and milk and stir over a low heat until the sugar has
dissolved.
Add the vanilla.
Boil steadily, stirring fairly frequently until the mixture reaches 238 degrees F or forms a "soft ball" when tested in cold water.
Take off heat and beat with a wooden spoon until the mixture turns cloudy.
(This means until thick and starting to granulate on the side of the pan.
It can take quite a while maybe 6-8 minutes)
Pour the mixture into the dish and allow to almost set.
Cut into squares before fully set.
Wrap to store or the fudge will go too hard.

To make chocolaty / peanut buttery I would stir in the chocolate / peanut butter once the mixture has reached the cloudy point.

I think I might make fudge tonight - I was already planning to make 3 types of cookie, so I may as well add some fudge to the mix!