- 2 1/2 c. sugar
- 3/4 tsp. salt
- 1/2 stick butter or margarine
- 1 5 oz. can evaporated milk (2/3 c.)
- 1 Jar (7 1/2oz) Marshmallow Fluff
- 3/4 tsp. vanilla
- 1 12-oz. package semi-sweet chocolate pieces
- 1 /2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes use Soft-Ball test (see FAQs). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).