I have made this fudge from when I had to stand in a chair to reach the stove. It is the richest and creamiest fudge I have ever had. This fudge will turn out perfect every time if the directions are followed exactly. No thermometer, ball testing or other difficult cooking procedure other than a timer with a second hand is needed. A 4 quart cast iron Dutch oven or other heavy pot, a 9 x 13 inch baking dish, and a wooden spoon are all the tools needed.
3, 6 ounce packages high quality chocolate chips
1 jar marshmallow fluff
2 cups chopped walnuts or other nuts
2 tablespoons vanilla extract
4 1/2 cups sugar
1 12 ounce can evaporated milk
1 teaspoon salt
1 cup butter
In a 4 quart heat proof bowl combine chocolate chips, marshmallow fluff, nuts, and vanilla and set aside.
In a 4 quart Dutch oven (preferably cast iron) combine sugar, evaporated milk, salt, and butter. Bring to a boil over medium high heat stirring constantly. Boil for EXACTLY seven minutes while still stirring.
Pour syrup over the chocolate chips and stir until chips are melted and marshmallow is dissolved.
Turn out into a lightly buttered nine by thirteen by two inch baking dish and allow to cool slightly then cut the fudge into one inch squares with a sharp knife.
Continue cooling for at least four hours or over night.
I learned early in life that a job in the kitchen meant food in the belly