Dark Chocolate Fudge - cooking recipe

Ingredients

3 (6 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened milk
dash of salt
1 c. chopped nuts
1 1/2 tsp. vanilla extract

Preparation

In heavy saucepan over low heat, melt chips with Eagle Brand sweet milk and salt.
Remove from heat; stir in walnuts and vanilla.
Spread evenly in buttered 8 or 9-inch pan.
Chill for 2 hours or until firm.
Turn fudge onto cutting board.
Store loosely at room temperature.
Makes 2 pounds.