Foolproof Dark Chocolate Fudge - cooking recipe

Ingredients

3 c. (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
dash of salt
1 c. shelled California walnuts, chopped
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 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.