From Jackie Schuler
Ingredients
3 cups (18 oz) Hershey’s semi-sweet chocolate chips
1 (14 oz) an Eagle Brand Sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts
1 ½ teaspoons vanilla extract
Directions
In a heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat. Stir in nuts 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 leftovers covered in refrigerator.
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