Line 8x8-inch metal baking pan with plastic wrap; smooth out as many
wrinkles as possible. Coarsely chop chocolate and walnuts.
In heavy 2-quart saucepan over medium-low heat, heat chocolate and
sweetened condensed milk, stirring constantly, until chocolate melts. Stir
in walnuts, vanilla extract, and salt.
Spoon chocolate mixture into pan. Refrigerate 3 hours or until firm. To
serve, remove fudge from pan. With knife, cut fudge into 6 strips, then cut
each crosswise into 6 pieces. Store in tightly covered container at room
temperature. Makes 36 pieces or about 2 1/2 pounds. About 120 cal, 7 g
fat, 4 mg chol,
25 mg sod.
