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Time for more ancient family recipes!

This is taken from the back of the marshmallow fluff container, but my grandfather taught me the secret techniques to make it THE BEST.

Items needed:
Heavy sauce pot
Candy thermometer
greased 9x13pan or large slab of marble

3 C white sugar
2/3 C evaporated milk
3/4 C butter (1.5 sticks)
12oz semi-sweet chocolate chips
1.5 C marshmallow fluff (most of one small container)
1/2 nut pieces (OPTIONAL)
1/2 t vanilla extract

Combine sugar, milk and butter in sauce pot and heat to boiling.
Once boiling stir constantly on MED heat about 5 minutes or until 238*F.

When you reach that critical temperature point, remove from heat IMMEDIATELY.
Add in order: marshmallow fluff, chocolate, vanilla, and blend completely.  Once that is done, add the nut pieces.

Then pour liquid fudge into pan or onto marble slab.
Smooth top of fudge slightly with a blunt knife or spatula.

Cool for 12 hours or so at room temperature.
Cut into squares and serve, or store in airtight containers with wax paper to separate the layers.

If you take your time in removing the fudge from the heat, it will be slightly grainy once cooled, which tastes fine, but the grainy texture isn’t great.

Also, you may be tempted to use the cheapest grocery store chocolate you can.  However, last time I made this I got nicer chocolate than usual, and made the best batch of fudge EVER.  It was downright fancy chocolate store fudge and amazing.  So pay the extra dollar or two if you can, it is worth it.