Foolproof Fudge - cooking recipe

Ingredients

3 oz. Ghiradelli semi-sweet chocolate chips
1 (14 oz.) Eagle Brand milk
dash of salt
1 c. nuts
1/2 tsp. vanilla

Preparation

Line 8 or 9-inch pan with foil. Grease foil with margarine and set aside. In heavy saucepan, melt chips with milk. Add salt. Remove from heat. Stir in nuts and vanilla. Spread evenly over buttered foil. Chill 2 hours. Turn fudge onto cutting board and remove foil. Cut into squares. Store, covered, in the refrigerator.