In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper-lined 8" or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 lbs.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,