3 c. (1 1/2, 12 oz. bags) Hersheys semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
Dash of salt
1 c. chopped walnuts
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into waxed paper lined 8 or 9 inch square pan. Chill 2 hours until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.