Festive Fudge

In heavy saucepan, over low heat, melt chips with Eagle. Brand and salt. Remove from heat; stir in nuts if desired, and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator. Makes about 2 pounds. CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Proceed as above; stir in 3/4 cup peanut butter chips in place of nuts. GLAZE: Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. MARSHMALLOW FUDGE: Proceed as above; omit nuts. Add 2 tablespoons melted butter or margarine to fudge mixture; fold in 2 cups miniature marshmallows.