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In heavy saucepan, over low heat, melt chips with Eagle Brand & salt. Remove from heat; stir in nuts if desired & vanilla. Spread evenly into wax paper line 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper & cut into squares. Store covered in refrigerator. Chocolate Peanut Butter Chip Glazed Fudge- Proceed as above; stir in 3/4 c peanut butter chips in place of nuts. Glaze- Melt 1 c peanut chips with 1/2 c whipping cream; stir until thick & smooth. Spread over fudge. Marshmallow Fudge- Proceed as above, omit nuts. Add 2 tbsp melted butter or margarine to fudge mixture; fold in 2 c miniature marshmallows.
Tip- Fudge makes a great gift.
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