| | Directions | | In heavy saucepan over low heat, melt chips with Eagle Brand and salt. Remove from heat. Stir in vanilla and nuts. Spread evenly in foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 lbs. |
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| Ingredients | | - |  | 3 cups semi-sweet chocolate chips |
| - | | 1 can sweetened condensed milk (14 oz. can) |
| - | | dash salt |
| - | | 1 cup chopped walnuts or pecans (optional) |
| - | | 1 1/2 teaspoons Vanilla extract |
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