> >Candy Bar Double Nut Fudge > >2 cups sugar >1/2 t. salt >4 T. butter or margarine, 1/2 stick >1 can evaporated milk, 6 oz >12 oz. semisweet chocolate chips >1 bar milk chocolate with almonds, 8 oz >1 jar marshmallow crème, 7 oz >2 t. vanilla >2 cups coarsely chopped walnuts or pecans > >Heavily butter a 9 x 13 inch baking pan; set >aside. Place sugar, salt, butter and milk in >large heavy pan. Bring to a boil over moderately >high heat, stirring constantly. When mixture >comes to a boil, lower heat to medium. Boil >gently for 8 to 9 minutes, stirring frequently >to make sure bottom doesn't scorch. Stir in >chocolate and marshmallow crème until chocolate >is melted and mixture is well blended. Stir in >vanilla and nuts. Pour mixture into prepared >pan. Cool at room temperature for several hours >or until set. Cut into 1 inch squares. Fudge may >be stored in airtight containers at room >temperature up to 2 weeks, refrigerated up to 1 >month, or frozen up to 6 months. Makes 117 pieces >Source: Season's Greetings
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