3 c. (three 6 oz. pkgs.) of semi-sweet chocolate chips
1 can Eagle Brand condensed milk
Pinch of salt
1 1/2 tsp. vanilla extract
1/2 c. chopped nuts

In top of double boiler, melt chocolate over hot water, stirring occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla and nutmeats. Stir only until smooth. Turn into wax paper lined 8 inch square pan; spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy out onto cutting board. Peel off paper. With a sharp knife cut fudge into serving size pieces. Store in airtight container.