3 c. (18 oz.) semi-sweet chocolate chips or milk chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (be sure not to use evaporated milk)
dash of salt
1/2 to 1 c. chopped nuts (optional)
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, if desired, and vanilla. Spread evenly onto wax paper or buttered foil-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, covered, in refrigerator. Other great fudge flavors:

Chocolate Peanut Butter Chip Glazed Fudge:

3/4 c. peanut butter chips

Proceed as directed. Stir in peanut butter chips in place of nuts.

Glazes:

1/2 c. peanut butter chips
1/2 c. whipping cream

Melt peanut butter chips with whipping cream; stir until thick and smooth. Spread over fudge.

Marshmallow Fudge:

2 tbsp. butter
2 c. miniature marshmallows

Proceed as directed; omit nuts and add butter to mixture. Fold in miniature marshmallows.