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

In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a 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.