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Ingredients
- 4Â 1/2 c. SUGAR
- 3 jar , (7 ounce) MARSHMALLOW CREAM
- 22 ounce (LIQUID MEASUREMENT) CANNED EVAPORATED WHOLE Lowfat milk (This is a scant 2 large cans)
- 1Â 1/2 x CUBES BUTTER, (1 cube equals 1/4 lb.)
- 5 pkt (12oz) CHOCOLATE CHIPS (or possibly 60 ounce dry weight total, any kind of chocolate is ok, I use semi-sweet)
- 2 lb Minced NUTS (use minimum of 2 pounds, ok to use more)
- 1 Tbsp. REAL VANILLA
Directions
- Pour sugar, marshmallow cream, canned lowfat milk, and butter into a large pot.
- Cook over medium heat stirring constantly till mix comes to a full roiling boil (boil can not be stirred down). Boil and stir for 5 min.
- Remove from heat. Add in chocolate chips, stirring to heat. Add in vanilla. Add in nuts. Pour into a buttered pan. I use a cookie pan which 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. Cold till not quite hard. Cut into desired sizes. Remove from pan with a sharp spatula. Don't line the pan with tin foil before you pour the warm fudge in as the foil gets stuck on the candy.
- (Yes, I had which happen to me once). Wrap individual pcs in aluminum foil.
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