3 c. Hershey semi-sweet chocolate chips (1 1/2 12 oz. bags)
1- 14 oz. can Eagle brand milk, (sweetened not evaporated)
Dash of salt
1 c. chopped walnuts
11/2 tsp. vanilla extract

In a heavy saucepan over low heat melt chips with milk and salt. Remove from heat, stir in walnuts and vanilla. Spread evenly into waxed paper lined 8 to 9 in. pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.