1. In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. 

2. Remove from heat; stir in nuts and vanilla. 

3. Spread evenly into wax paper lined 8 - or 9 -inch square pan. Chill 2 hours or until firm. 

4. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Microwave: In 1-quart glass measure, combine chips with Eagle Brand and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS: 

Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Eagle Brand. Proceed as above.

Milk Chocolate Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Proceed as above. (Makes about 2-3/4 pounds)