Marshmallow Fudge - cooking recipe

Ingredients

1 can Milnot (12 oz.)
4 1/2 c. sugar
8 oz. marshmallows or 1 (13 oz.) jar marshmallow cream
1/2 c. butter or margarine
3 c. chocolate chips
1 tsp. vanilla
2 c. chopped nuts (optional)

Preparation

Combine Milnot and sugar in heavy saucepan (4-quart).
Add marshmallows and butter and cook over low heat until melted. (Heat may be turned to medium.)
Bring mixture to full boil and stir 4 minutes.
Blend vanilla and nuts.
Pour into lightly buttered pan (9 x 13 x 2-inch).
Allow to cool.
Candy may be refrigerated or frozen once it is firm.
Makes 5 pounds.