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

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-inch 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.

ROCKY ROAD FUDGE:

Omit 1 (6 oz.) package semi-sweet chocolate morsels, salt, vanilla, and nuts. In saucepan, melt morsels with Eagle Brand and 2 tablespoon butter.

In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2 oz.) package miniature marshmallows. Pour chocolate mixture into nut mixture; mix well. Spread into paper-lined 9x13 inch pan. Chill 2 hours. Makes about 1 3/4 pounds.