Chocolate Fudge

In a medium saucepan, melt the chocolate chips and sweetened condensed milk over medium heat, stirring constantly until the mixture is homogeneous and lump-free.

Turn off the heat.

Add the vanilla and salt and stir until they, too, are fully incorporated.

Pour the mixture into an 8" by 8" baking pan lined with waxed paper and smooth the mixture so it is evenly distributed across the pan.

Cover the pan with aluminum foil and refrigerate the fudge for two to three hours, or until firm.

Using a sharp, serrated knife, slice the fudge into 49 pieces, then pull it from the wazed paper.

Enjoy! (Store the extras in an airtight container.).