1 (6 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
Dash salt
1/2 to 1 c. chopped nuts
1/2 tsp. vanilla

In heavy sauce pan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly on wax paper 8 or 9 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper. Cut in squares. Store loosely covered at room temperature. Makes about 2 pounds.