Chocolate Fudge

1 14-ounce can Eagle Brand milk
18 ounces semi-sweet chocolate chips
1 1/2 teaspoon vanilla
dash salt
1 cup nuts (optional)

Melt chocolate chips with Eagle Brand milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

I was entering this recipe from a handwritten piece of paper but it lacked specifics in the directions. I looked online and evidently, this is from! Thanks Eagle Brand!!

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