3 (6 oz.) pkgs. semi-sweet chocolate chips (3 c.)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
Dash salt
1/2-1 c. chopped nuts
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 nuts and vanilla. Spread evenly into wax paper lined 8" or 9" 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. Yield: approximately 2 pounds.