Walnut Fudge

Directions

1. 1
   {"0":"1. Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.","2":"2. In a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, heat the chocolate, condensed milk, butter, and salt, stirring occasionally, until smooth.","4":"3. Stir in the walnuts.","6":"4. Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.","8":"5. Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 64 1-inch squares.","10":"6. Serve chilled.","12":"7. Storage suggestion: Keep the fudge refrigerated, in an airtight container, for 2 weeks."}