Christmas Fudge - cooking recipe

Ingredients

1 1/3 c. (14 oz. can) Eagle Brand milk
2 1/4 c. (14 oz.) chocolate chips or 12 oz. chips and 2 oz. unsweetened Baker's chocolate
1/8 tsp. salt
1 tsp. vanilla
1 c. nutmeats (optional)

Preparation

Combine all except vanilla and nuts in top of double boiler. Cook over rapidly boiling water, stirring frequently until thick, 10 minutes or more.
Remove from heat.
Add vanilla and nuts. Pour into 8 x 8 x 2-inch pan (or oblong one), lined with waxed paper (or buttered).
Chill until firm (about 3 hours).
Cut into squares in about 1 1/2 hours or it will be a struggle trying to cut it.