This recipe for Marshmallow Cream Fudge, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 jar marshmallow cream (5-10 oz.) 2/3 c. evaporated milk 1/4 c. butter 1 1/2 c. sugar 1/4 tsp. salt 2 (16 oz.) pkgs. semi sweet chocolate chips 1 tsp. vanilla 1/2 c. chopped walnuts
Combine first five ingredients. Bring to full boil, stirring constantly. Boil 5 min. over moderate heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add vanilla and walnuts. Pour in greased 8x8x12 in. pan. Chill until firm.
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