FOOLPROOF DARK CHOCOLATE FUDGE 3 Recipe

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.