1 c. (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
Dash of salt
1 c. chopped pecans
1 1/2 tsp. vanilla extract

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

Microwave on high 8 to 9 minutes. Remove from microwave and add butter and vanilla. Return to microwave 1-2 minutes. Remove and add baking soda, stir in gently until light and foamy. Pour on a lightly greased cookie sheet. Cool thoroughly and break into small pieces. Store in airtight container.