3 c. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand condensed milk (not evaporated milk)
1 dash of salt
1 c. chopped nuts (optional)
1 1/2 tsp. vanilla extract

Line 8 or 9-inch square pan with foil; set aside. In medium-sized heavy saucepan over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts, if desired, and the vanilla. Spread evenly into pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store, covered, in refrigerator.