1 pkg. (18 oz.) milk chocolate chips
1 can (14 oz.) Eagle Brand milk
Dash of salt
1 1/2 tsp. vanilla
1/2 c. chopped nuts (optional)

In heavy saucepan, melt chips with Eagle Brand, stirring constantly. Remove from heat; stir in remaining ingredients and spread in wax paper lined 8 inch square pan.

Chill 2-3 hours until firma and turn fudge out onto plate and peel off the paper. Store loosely covered.