Recipe - No Fail Fantasy Fudge

4 One half cup SUGAR
3 JARS; (7 oz) MARSHMALLOW
CREAM
22 ounce (LIQUID MEASUREMENT) CANNED
EVAPORATED WHOLE MILK;
(This is a scant 2 large
cans)
1 One half CUBES BUTTER; (1 cube equals
One fourth pound)
5 pack (12oz) CHOCOLATE CHIPS (or
60 ounce dry weight total; any
kind of chocolate is ok, I
use semisweet)
2 pound CHOPPED NUTS (use minimum of
2 pounds; ok to use more)
1 tablespoon REAL VANILLA

Pour sugar, marshmallow cream, canned milk, and butter into a large pot.
Cook over medium heat stirring constantly until mixture comes to a full
roiling boil (boil can not be stirred down). Boil and stir for 5 minutes.
Remove from heat. Add chocolate chips, stirring to melt. Add vanilla. Add
nuts. Pour into a buttered pan. I use a cookie pan that 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. Cool until not quite firm. Cut into desired
sizes. Remove from pan with a sharp spatula. DO NOT line the pan with tin
foil before you pour the hot fudge in as the foil gets stuck on the candy.
(Yes, I had that happen to me once). Wrap individual pieces in aluminum
foil.

Posted to TNT Prodigy's Recipe Exchange Newsletter by JGreer
megahawk@pacbell.net on Dec 18, 1997