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In saucepan, over Low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in walnuts, caramel topping and vanilla. Spread evenly into foil-lined 8 or 9 inch pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds. Recipe by: Eagle Brand/Diamond recipe Posted to recipelu-digest Volume 01 Number 357 by "Marie Smith"
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