4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt
In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.
Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.
Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.
Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.
Nana's Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!
RECIPE FROM: Nana's Kitchen
