Never Fail Fudge
This recipe has been on the label of Marshmallow Fluff since after World War II.
5 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 pound butter or margarine
12 ounces Marshmallow Fluff
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
24 ounces chocolate chips
Combine sugar, evaporated milk, butter, marshmallow crème and salt in a 6-quart
saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly,
(overcook rather than undercook).
Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour
into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans.
Makes about 5 pounds.
