The Best Fudge - ever! Trust me on this one. My grandma passed this on to my mom, and it has been given out around the holidays for years and years. Now, we're passing the recipe on to you. It's fudge, so forgot about it being light and airy, blah blah blah. This is pure decadence - soft, melts in your mouth, sugar-rushes your heart a second closer to sweet oblivion.
There is a trick to this fudge, so pay attention. Constant, unwavering stirring. Never stop. Pay attention. And you'll give your family and friends another reason to love you (or hate you) this holiday season. Enjoy!
4½ cups sugar
1 12 oz. can evaporated milk
¼ lb. ( 1 stick ) butter or margarine
1 24 oz. packages semi sweet chocolate chips (or 2 12 oz. packages)
1 7 oz. ( 1 pint ) marshmallow cream whip
2 teaspoons vanilla
1 cup nuts ( optional )
Pour canned milk and all of sugar into a large pot.
Heat on high, stirring constantly until you come to a rolling boil.
Lower heat to medium and continue to stir constantly for 8 minutes.
Turn off the fire, add the rest of ingredients but the nuts. Stir the mixture quickly, till creamy. Then add the nuts, if desired.
Turn out into a buttered rectangle cake pan. Let cool overnight, then cut.
Makes 5 lbs.