3 cups of milk chocolate chips
1 can (14 oz) sweetened condensed milk - not evaporated milk
dash of salt
1 1/2 teaspoons vanilla
1/2 to 1 cup chopped nuts (optional)

Line 8 or 9-inch square pan with wax paper. Place chocolate chips, condensed milk and salt in a medium microwave-safe bowl. Microwave at high 1 minute; stir if necessary. Microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth. Stir in vanilla and nuts, spread evenly in prepared pan.
Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store in refrigerator. Makes about 2 pounds.

Note: For peanut butter fudge - use 3 cups peanut butter chips.

recipe by Faith Rennard