Foolproof Chocolate Fudge

Borden Kitchens' Home Economists

3 (6 oz.) packages semi-sweet chocolate chips
1 (14 oz.) can condensed milk
dash of salt
½ cup chopped nuts (optional)
1 ½ tsp. Ronald Reginald's Pure Vanilla Extract

In heavy saucepan, over low heat, melt chips with condensed milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

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