Copper Kettle Fudge - cooking recipe

Ingredients

1/4 lb. butter, softened
4 c. sugar
12 oz. evaporated milk
24 oz. chocolate chips
13 oz. marshmallow cream
1/4 tsp. salt
1 Tbsp. vanilla
2 c. chopped nuts

Preparation

In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk, stirring constantly to prevent mixture from sticking, until the mixture reaches 238\u00b0 (the soft ball stage on a candy thermometer).
Remove from heat.
Add the chocolate chips, marshmallow cream, vanilla and salt.
Beat vigorously by hand until all ingredients are thoroughly blended. Fold in nuts.
Lightly butter a 7 1/2 x 11 3/4-inch baking dish. Pour into the dish and allow to cool at room temperature.