Touchdown Chocolate Fudge - cooking recipe

Ingredients

3 c. (18 oz.) Hershey's semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 1/2 tsp. vanilla extract
dash of salt
1/2 to 1 c. chopped nuts

Preparation

In heavy saucepan over low heat, melt chips with sweetened condensed milk, vanilla and salt.
Remove from heat; stir in nuts. Cool 10 to 12 minutes.
On aluminum foil-lined baking sheet, shape into a smooth ball, then into a football shape.
Chill 2 hours or until firm.
Place on serving plate.
Garnish as desired.
Store, covered, at room temperature.
Makes about 2 pounds.