3 c. (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
Dash salt
1 1/2 tsp. vanilla
1/2 to 1 c. chopped nuts

In heavy saucepan, over low heat, melt chips with 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 about 2 pounds.