Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease
Melt chocolate and butter in medium saucepan over low heat; stir in corn
syrup, cream, vanilla extract and salt.
Remove from heat and gradually stir in confectioners' sugar until smooth.
Spread evenly in prepared pan.
Refrigerate until firm, 1 to 2 hours.
Using foil as handles, remove fudge from pan; peel off foil. Using diagram
as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly
to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score
feet to make claws.
Cover; refrigerate until ready to serve.
Makes about 1 1/2 pounds (12 to 15 cats)
* Fudge may also be cut with cookie cutters or into squares.