Grease and line a 7 inch square cake tin with parchment paper and keep aside.

In a heavy bottomed pan place the chopped chocolate, condensed milk, butter and a pinch of salt and stir it over a slow flame until well mixed. Add the chopped nuts and combine.

Pour mixture into the prepared cake tin and use a spatula or the back of a greased spoon to quickly smoothen the surface of the chocolate. Allow the fudge to cool a bit. Run a greased knife across to make squares.

Refrigerate for at least a couple of hours before you cut the fudge and serve.