Foolproof Fudge Cut-Outs - cooking recipe

Ingredients

3 c. Hershey's semi-sweet chocolate chips (1 1/2 twelve oz. bags)
dash of salt
1 c. chopped walnuts (optional)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 1/2 tsp. vanilla extract

Preparation

Line a 13 x 9 x 2-inch pan with foil, extending foil over edge of pan.
Set aside.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in walnuts, if desired, and vanilla.
Spread evenly in prepared pan. Refrigerate 2 hours or until firm.
Use foil to lift fudge out of pan.
Place on cutting board.
Peel off foil.
Cut into shapes with cookie cutters.
Store, tightly covered, in cool, dry place. Makes about 2 pounds of fudge.