Magic Chocolate French Fudge 18 ounces semisweet chocolate chips 1 can sweetened condensed milk 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1/2 cup finely chopped nuts (optional) Melt chocolate over low heat, stirring occasionally. Remove from heat. Add remaining ingredients. Stir only until smooth. Turn into wax paper-lined 8-inch square pan. Refrigerate about 2 hours. Turn candy out on cutting board. Peel off paper. Cut into small squares. Store in airtight container.