3 (6 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can 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 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.

VARIATION: Rocky Road Fudge - omit 1 (6 ounce) package semi-sweet chips, salt, vanilla, and nuts. In saucepan, melt chips with condensed milk and 2 tablespoons butter. In large bowl combine 2 cups dry roasted peanuts and 1 (10 1/2 ounce) package miniature marshmallows. Pour chocolate mixture into peanut mixture; mix well. Spread into wax paper lined 13 x 9 inch pan. Chill 2 hours.