In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Stir in icing sugar, salt and vanilla. Spread evenly in waxed paper lined 8 inch square pan. Push cashews into
top of fudge, spacing them so that there will be one whole cashew atop each piece of fudge. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board, peel off paper, cut into squares. Store
loosely covered at room temperature.