Chocolate Marshmallow Fudge Recipe 2 large chocolate candy bars 12 oz. chocolate chips 1 (7 oz.) jar Marshmallow Crème 1/2 C. butter 2 C. nuts 2 tsp. vanilla extract 1 can evaporated milk 1/4 C. sugar Place milk and sugar in saucepan and boil hard for 6 minutes (stir constantly to prevent scorching). Have remaining ingredients in large mixer bowl and pour boiling mixture over it; stir and mix well. Pour onto buttered cookie sheet or wax paper. ==================================Foolproof Fudge 3 cups (18 ounces) semisweet chocolate chips (or milk chocolate chips) 1 (14 ounce) can Eagle Brand sweetened condensed milk Dash of salt 1/2 to 1 cup chopped nuts (optional) 1 1/2 teaspoons vanilla extract In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts (if desired) and vanilla extract. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator. Makes about 2 pounds.
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