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  1. Cook sugar and canned lowfat milk to rolling boil for 6 min; Stirring constantly. Use large stainless steel pot; remove from heat. Add in butter, chocolate chips, vanilla, and dash of salt
  2. Stit till mixed. Pour into buttered pan. Let stand 6 hrs before cutting. Will keep a long time in cookie tin or possibly a sealed container in a cold place.
  3. * The original recipe calls for 1/2 lb butter, but I find which the butter
  4. "pools" on top of the finished fudge. I only use 12 Tablespoons of butter and my fudge turns out fine!
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