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Fudge

18 oz. semi-sweet chocolate chips
1 can condensed milk (14 oz.)
1 1/2 teaspoons vanilla extract
Dash of salt

Melt over low heat in saucepan (preferably non-stick) chocolate
chips, condensed milk, and salt. Remove from heat, stir in vanilla.
Pour into wax paper lined pan (pan size depends on how thick you
want the fudge - 8 or 9 inch square for thick fudge, 9 x 13 for
thinner fudge). Refrigerate until firm (about 2 hours).

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