In heavy saucepan, over low heat, melt chocolate
chips with condensed milk and salt. Remove from
heat; stir in nuts and vanilla. Spread evenly into
wax paper lined 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto
cutting board; peel off paper and cut into
squares. Store leftovers covered in refrigerator.
Originally Submitted
9/9/2015
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