3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
Dash salt
1 1/2 tsp. vanilla extract
1/2 c. chopped nuts (opt.)

In heavy saucepan, over low heat, melt morsels with Eagle Brand. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper lined 8" square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Butterscotch Fudge: In heavy saucepan, melt 4 (6 oz.) packages butterscotch flavored morsels with Eagle Brand; remove from heat. Stir in 2 tablespoons white vinegar, 1/8 teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as directed. Makes about 2 1/4 pounds.

White Confetti Fudge: In heavy saucepan, melt 1 1/2 pounds white chocolate with Eagle Brand; remove from heat. Stir in 1/8 teaspoon salt, 1 teaspoon vanilla and 1 cup chopped mixed candied fruit. Proceed as directed. Makes about 2 1/2 pounds.