Betty’s fabulous fudge

This is a fairly common recipe, but I want to get it in a place I can find it again. The one written for me is grease stained and getting hard to read. It was given to me by my fathers wife. Not my favorite pair of people but good things can come from anything. This is really good and much easier than traditional fudge.

3 cups (18 oz) semi sweet chocolate chips

1c (two sticks) butter NOT MARGARINE

1 package (10.5 oz) mini marshmallows

2 cups chopped nuts (optional)

4.5 cups sugar

1 can (12 oz) evaporated milk

1 tablespoon vanilla

Combine chips, marshmallows, and (optional) nuts in a very large, heat proof bowl. Set aside.

In a large, heavy bottomed stock pot put sugar, milk, and butter.

Cook on medium heat to a roiling boil. At a boil, set timer for six minutes. Keep the boil roiling the whole time.

Remove from heat. Add vanilla. Combine with dry ingredients, in the pot or in the bowl.

Stir until all is melted and combined.

Pour into BOTH a 9 x 13 AND a 9 x 9 pan OR a big jellyroll pan. Butter the pans or line the bottom with parchment.

Let cool completely and cut into 1 x 1 or 1 x 2 inch pieces. This improves in texture and density over time. A couple days is best if its for company. In my house it doesn’t last that long. Can be frozen.

Makes 5 pounds.

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