In saucepan, over Low heat, melt chocolate chips with condensed milk and
salt. Remove from heat; stir in walnuts, caramel topping and vanilla.
Spread evenly into foil-lined 8 or 9 inch pan. Chill for 2 hours or until
firm. Turn fudge onto cutting board; peel off foil and cut into squares.
Makes about 2 pounds.
Recipe by: Eagle Brand/Diamond recipe
Posted to recipelu-digest Volume 01 Number 357 by "Marie Smith"
<craftee@sprynet.com> on Dec 11, 1997
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