Pat's Fudge

MIX IN LARGE BOWL:-

2 1/2 PACKAGES (6 OZ) CHOCALATE CHIPS
1/2 POUND BUTTER/MARGARINE
1 TEASPOON VANILLA
1 JAR MARSHMALLOW CREME
3 CUPS CHOPPED NUTS (OPTIONAL)

BUTTER A 9 X 13 BAKING DISH.

BRING TO A SIMMERING BOIL IN HEAVY PAN:-

1 13 1/2 OZ. CAN EVAPORATED MILK
4 1/2 CUPS SUGAR

BOIL TOGETHER FOR 12 MIN. (235 DEG. SOFT BALL ON CANDY THERM.)SHOULD BE A HARD BOIL WHILE STIRRING CONSTANTLY. DO NOT SCRAPE THE SIDES OF THE PAN AS THIS WILL CAUSE CRYSTALLIZATION OF THE MIXTURE. ADD THIS MIXTURE TO THE OTHER INGREDIENTS IN THE LARGE BOWL AND WORKING FAST MIX WELL UNTIL THE INGREDIENTS ARE ALL COMBINED. THEN TURN THE MIXTURE INTO THE 9 X 13 DISH. CURE FOR 24 HOURS IN A COLD PLACE BEFORE CUTTING.