Number of Servings: 24
Author: Chef Allan Arkin
1/4 cup butter
1 1/3 cup evaporated milk
3 cup granulated sugar
1/2 tsp salt
1/2 lb marshmallows
1 1/8 lb semi-sweet chocolate chips
1 cup chopped walnuts
2 tsp vanilla extract
Combine butter, evaporated milk, sugar and salt in a medium, heavy saucepan.
Bring to boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 11 x 7 x 1.5 Pyrex Pan. Sprinkle with additional nuts if desired.
Just prior to use, cut the fudge into squares as seen in the above photo.
Hint: IT IS BEST TO MAKE THE FUDGE THE DAY BEFORE AND REFRIGERATE. KEEP THE FUDGE REFRIGERATED UNTIL IT IS NEEDED.
Yield: 4 Pounds