From the kitchen of Margaret Roth-Glende, Chandler, Arizona

3 cups (18 ounces) semisweet chocolate chips
    (or milk chocolate chips)
1 (14 ounce) can Eagle Brand sweetened condensed milk
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts (if desired) and vanilla extract. 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 covered in refrigerator.

Makes about 2 pounds.