French Fudge

• 3 packages (6 oz. each) Semi-sweet Chocolate chips
• 1 can Eagle Brand Milk
• 1-1/2 teaspoons vanilla
• pinch salt ( 1/8 teaspoon)
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• 1 cup chopped walnuts

Directions

In top of double boiler, melt chocolate over hot water. Remove from heat. Add EB milk, vanilla, salt and nuts. Stir until smooth. Turn onto waxed paper lined 8 inch square pan. Chill. Cut into squares. Store in air tight container. Makes 1-3/4 lbs.

By Great Granny Vi from Moorpark, Ca.