3 c. (1 1/2, 12 oz. bags) Hershey's semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
Dash salt
1 c. chopped pecans
1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in pecans and vanilla. Spread evenly into waxed paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.