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Foolproof Fudge 
My mother has been using this recipe that she found in a magazine for years.  Everybody
loves it.  And it's easy.

3 cups (18 oz) semi-sweet chocolate chips
1 - 14 oz can Sweetened Condensed milk (NOT evaporated milk)
dash of salt
1.5 tsp vanilla extract
1 tbsp butter or margarine
½ to 1 cup chopped nuts (optional) 

Line 8 or 9 inch square pan or baking dish with aluminum foil. Generously butter foil;
set aside. 

In a heavy saucepan or double-boiler, melt chocolate chips along with Condensed milk
& salt.  Remove from heat.  Stir in nuts (optional) & vanilla.  While still warm, spread
evenly into prepared foil-lined dish. 

Chill 2 hours or until firm.  When firm, turn fudge upside down & remove foil.  Cut fudge
into squares.  Store covered in refrigerator.

Marshmallow Variation:  Omit nuts.  Stir in 2 tbsp butter or margarine with vanilla.  Fold
in 2 cups miniature marshmallows (white or colored).  Proceed with rest of recipe.

Yields about 2 pounds.