Marshmallow Fluff's - Never Fail Fudge

2 ½ cup sugar

¾ teaspoon salt

½ stick butter or margarine

1 5-ounce can evaporated milk (⅔ cup)

1 jar (7 ½ ounces) Marshmallow Fluff

¾ teaspoon vanilla

1 12-ounce package semisweet chocolate pieces

½ cup chopped walnuts

Butter a 9-inch square baking pan; set aside. In large saucepan combine the first five 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, or until a candy thermometer registers 235-240 degrees. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. When cooled, cut into pieces and wrap in plastic wrap to ensure fudge does not dry out.

Makes 2 ½ pounds

Penny Kazmier

Courtesy of Penny KazmierSecret to Never Fail Fudge is all in the Marshmallow Fluff.
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