1 (12 oz.) pkg. chocolate chips
1 (7 1/2 to 8 oz.) jar marshmallow cream
2 c. chopped nuts (opt.)
1 tsp. vanilla
5 c. sugar
1/2 c. butter (1 stick)
Few grains salt
1 2/3 c. (1 lg.) can evaporated milk

Butter large (13 x 9 inch) pan. Open chocolate and marshmallow cream, have vanilla and nuts ready. These ingredients must be ready to add when candy is removed from the heat.

Into 4 quart saucepan, measure sugar, butter and salt and milk. Cook gently over medium heat to soft ball stage (236 degrees), stirring constantly. This takes about 20 minutes. Remove from heat. Immediately add chocolate, marshmallow cream, nuts and vanilla. Stir quickly until chocolate is melted and ingredients blended. When fudge begins to thicken, turn quickly into buttered pan and cool. Cut into squares. Makes 5 pounds.

VARIATION: To make peanut butter candy follow same recipe except omit the chocolate chips and marshmallow cream and add 2 cups of peanut butter. Marshmallow cream can be left in if desired.