This was the best recipe to never fail on me. Don't make fudge when
the humidity is really high though, as it doesn't seem to work as well.
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar
Warm at medium heat, stirring constantly until mixture reaches a
boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably
semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t.
vanilla and 3/4 c. chopped walnuts.
(The way I did it... and it rarely failed, was to put the chocolate
chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over
the chocolate chips. I gave it about a minute to melt the chocolate, then turned on
the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge
HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the
nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13
inch pans. I then froze the mixture for a few minutes until it was set enough to
cut.
