2 1/2 cups sugar.
1/2 cup margarine or butter.
2/3 cup evaporated milk
7 ounce marshmallow creme.
2 cups semisweet chocolate chips.
3/4 cup chopped walnuts.
1 teaspoon vanilla.
Method:
Line a 9 inch square or 13x9 inch pan with foil so that the foil extends over the sides of the pan, butter the foil.
In a large saucepan, combine sugar, margarine and evaporated milk
Bbring to a boil over medium heat stirring constantly.
Boil for five minutes, stirring constantly.
Remove from heat.
Add the marshmallow creme and chocolate chips, blend until smooth.
Stir in the walnuts and vanilla.
Pour into buttered, foil lined pan.
Cool to room temperature.
Score fudge into 36 or 48 squares.
Refrigerate until firm.
Remove fudge from pan by lifting foil.
Remove the foil from the sides of the fudge.
Using a large knife cut through scored lines.
Store in refrigerator.
Makes about 3 pounds--36-48 squares of Chocolate Fudge.
