FOOLPROOF DARK CHOCOLATE FUDGE

3 cups (1-1/2 pkgs., 12-oz. each) HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
Dash salt
1 cup chopped walnuts
1-1/2 teaspoons vanilla extract

Line 8- or 9-inch square pan with foil.
In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into prepared pan.

Refrigerate 2 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds.
NOTE: For best results, do not double this recipe.

VARIATION:
TOUCHDOWN CHOCOLATE FUDGE:
After adding nuts and vanilla, cool 10 to 12 minutes. On foil-lined baking sheet, quickly and gently form into football shape (do not overwork). Refrigerate as above. Place on serving plate. Garnish as desired. About 2 pounds.
Developed and Tested by the Hershey Kitchens

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