3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt
1/2 cup chopped nuts
1 1/2 teaspoons vanilla extract
Line a 8-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
In saucepan, over low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in nuts and vanilla extract, mixing well.
Spread evenly in prepared pan. Allow to set at room temperature. Invert pan and peel off waxed paper. Cut into squares. Store covered at room temperature.
Makes about 2-1/4 pounds fudge.