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Print this Recipe    Fudge 35

Million Dollar Fudge

12 oz (340 g) semisweet chocolate
1 cup (1/4 L) marshmallow cream
3/4 cup (1 3/4 dL) evaporated milk
2 cup (400g) white sugar
2 tbsp butter
1 tsp vanilla
1 cup (1/4 L) chopped nuts

Oil jelly roll or 9x9 inch pan. Put chocolate and marshmallow in
large bowl and set aside. Mix sugar, milk, and butter in 3 qt
heavy pan, stir to blend. Put over low heat and bring to boil,
stirring until sugar dissolves. Wash down sides with pastry brush
dipped in cold water. Continue to boil stirring constantly without
touching sides or pan for 5 minutes. Pour mixture over the
chocolate/marshmallow mix, add salt and vanilla. Stir until
chocolate melts and fudge is smooth. Stir in nuts. Spread into
oiled pan and mark into squares. When firm cut into pieces and
store airtight.

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