Andrea’s Fudge

• 3 cups semisweet chocolate chips
• 1 cup butter
• 4-1/2 cups cane sugar (I prefer organic)
• 1- 7 oz.  jar marshmallow cream or homemade marshmallow fluff
• 1 -12 oz. can evaporated milk
• 2 tablespoons vanilla
• 1-2 cups chopped nuts

Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside. In heavy stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly 8 minutes. Pour hot mixture over ingredients in bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts. Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.

Notes from me:

• I use a 13″ x 9″ plus an 8″ x 8″ pan – using only the one makes a really deep fudge; too deep for me.
• After I grease the pans, I place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides.  When the fudge is ready to cut, use the wax paper to help lift the slab out of the pan and flip it onto a cutting board for easy cutting.
• This makes about five pounds of fudge, so plenty to share and still have some left over for yourself.
• http://www.attainable-sustainable.net/best-fudge-evah/