3 (6 oz.) pkg. semi-sweet chocolate chips
1 can Eagle Brand milk
Dash of salt
1/2 to 1 c. chopped nuts
1 1/2 tsp. vanilla

In heavy saucepan, over low heat, melt chocolate chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.

FOR CREAMY MILK CHOCOLATE FUDGE:

Omit 1 (6 ounce) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups of miniature marshmallows.