Recipe - Dorchester Fudge

1 pack (8oz)semisweet chocolate
One half cup Marshmellow topping
One half cup Chopped walnuts
One fourth cup Butter or margerine, soften
One half teaspoon Vanilla
1 One half cup Sugar
2/3 cup Evaporated milk

1. Place chopped chocolate in a bowl with marshmellow
topping, walnuts, butter and vanilla; set aside. 2.
Combine sugar and evaporated milk in a 2quart
saucepan; cook and stir over medium heat until mixture
comes to a full rolling boil for 5 minutes, stirring
constantly. 3. Carefull pour boiling sugarmilk
mixture over chocolate mixture and stir until
chocolate is melted. Pour into a buttered 8inch
square pan. Chill until firm; about one hour. Cut into
squares. Makes 1 One half lbs. 3 doz pieces Mocha Almond
Fudge: Prepare Dorchester Fudge as directed; using
chopped, toasted almonds for the walnuts and adding 2
teaspoons instant coffee powder to the sugarmilk
mixture. Source: newsletter 285 and some magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini