Recipe - Lisas Hard To Wreck It Fudge

4 cup Sugar
1 1/3 cup Evaporated milk
1 cup Butter
2 cup Semi sweet chocolate chips;
12 ounce bg
1 Jar marshmallow cream; 7 oz.
1 teaspoon Vanilla
1 cup Chopped pecans or walnuts;
optional

Line a 13X9" pan with foil. Butter the pan and set aside. Butter the sides
of a heavy 3 qt. saucepan. Combine the sugar, butter and milk. Cook over
mediumhigh heat to boiling stirring constantly with a wooden spoon.
Dissolving the sugar should take about 7 minutes. Carefully clip
thermometer onto inside of pan. Cook over medium heat, stirring frequently
till thermometer reaches 236 degrees, soft ball stage. Mixture should be
boiling at a moderate steady rate over the entire surface. Reaching soft
ball should take 1213 minutes at this boil rate. Remove saucepan from heat
and unclip thermometer. Add chocolate and marshmallow creme, then vanilla
and nuts. Stir quickly until well blended and then turn out into pan. While
fudge is still warm score the surface into individual pieces if desired.
Store in fridge. Makes 3 One half pounds.

NOTES : If temperatures and boil rate are followed you cannot ruin this
fudge.
Recipe by: Lisa Lepsy Posted to EATL Digest by Lisa Lepsy
MeLizaJane@AOL.COM on Sep 3, 1997