4 1/2 c SUGAR
3 JARS; (7 oz) MARSHMALLOW
-CREAM
22 oz (LIQUID MEASUREMENT) CANNED
-EVAPORATED WHOLE MILK;
-(This is a scant 2 large
-cans)
1 1/2 CUBES BUTTER; (1 cube equals
-1/4 pound)
5 pk (12oz) CHOCOLATE CHIPS (or
-60 oz dry weight total; any
-kind of chocolate is ok, I
-use semi-sweet)
2 lb CHOPPED NUTS (use minimum of
-2 pounds; ok to use more)
1 tb REAL VANILLA
Pour sugar, marshmallow cream, canned milk, and butter into a large pot.
Cook over medium heat stirring constantly until mixture comes to a full
roiling boil (boil can not be stirred down). Boil and stir for 5 minutes.
Remove from heat. Add chocolate chips, stirring to melt. Add vanilla. Add
nuts. Pour into a buttered pan. I use a cookie pan that has short side
(also called a jelly roll pan), but you can use any pan(s). I like deep
fudge about 1/2+ inch thick. Cool until not quite firm. Cut into desired
sizes. Remove from pan with a sharp spatula. DO NOT line the pan with tin
foil before you pour the hot fudge in as the foil gets stuck on the candy.
(Yes, I had that happen to me once). Wrap individual pieces in aluminum
foil.
Yields
1 Servings