Foolproof Dark Chocolate Fudge - cooking recipe

Ingredients

3 c. Hershey's semi-sweet chocolate chips (one and one-half 12 oz. pkg.)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
dash of salt
1 c. chopped walnuts
1 1/2 tsp. vanilla

Preparation

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