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

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax 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. Makes 2 pounds.