18 oz. semi-sweet chips
14 oz. can Eagle Brand milk (NOT evaporated)
Dash of salt
1 1/2 tsp. vanilla
1/2 c. chopped nuts (optional)

In a heavy saucepan, over low heat, melt chips with Eagle Brand milk. Remove from heat. Stir in remaining ingredients. Spread in buttered 8x8 inch pan. Chill 2-3 hours. Cut into squares. Store loosely covered at room temperature.

For lighter fudge, use 12 oz. semi-sweet chips and 6 oz. milk chocolate chips.