3 c. Hershey's semi-sweet chocolate chips (12 oz.)
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
Dash of salt
1 1/2 tsp. vanilla extract
1 c. chopped walnuts

Line a 13 x 9 x 2 inch pan with foil, extending foil over edges of pan. In heavy saucepan, over low heat, melt chips with sweetened milk and salt. When all melted remove from heat. Stir in vanilla and walnuts. Spread evenly in foil lined pan. Refrigerate until firm, 2 hours. Use foil to lift out fudge from pan; place on cutting board and remove foil. Cut into shapes with seasoning cookie cutters. cook gets to eat the leftover pieces. Store in a tightly covered container in a cool dry place. About 2 pounds of fudge.