Chocolate Fudge

4 c SUGAR 12 oz CHOCOLATE CHIPS
2 c MILK 7 oz MARSHMALLOW CREAM
1/4 c BUTTER 1 c NUTS (OPTIONAL)

IN A LARGE SAUCEPAN (6 TO 8 QTS.) PLACE THE MILK, SUGAR AND BUTTER. STIR
WELL THEN PLACE PAN OVER MEDIUM HEAT AND COOK UNTIL JUST BELOW THE SOFTBALL
STAGE ON A CANDY THERMOMETER (2380F.). DON’T STIR WHILE COOKING. REMOVE
FROM HEAT AND STIR IN CHOCOLATE CHIPS AND MARSHMALLOW CREAM QUICKLY AS
THIS FUDGE SETS VERY FAST. POUR INTO A 9″ X 13″ BUTTERED PAN AND CHILL
FOR AT LEAST 3 HOURS BEFORE CUTTING.

Yields
100 servings