3 (6 oz.) pkgs. semi sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
Dash of salt
1 1/2 tsp. vanilla
1/2 c. chopped nuts (optional)

In a heavy saucepan, over a low heat, melt chips with milk. Remove from heat, stir in remaining ingredients. Spread evenly onto wax paper that is lining a 8" pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store loosely covered at room temperature. Butterscotch chips can be used instead of chocolate chips.