Main Ingredients:

3 cups semisweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 dash salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Cooking Preparation of the Recipe:

Line 8- or 9-inch square pan with wax paper. Butter wax paper; set aside.
In medium-sized heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Variations:

Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2-cups miniature marshmallows. Proceed as above.

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