2 (12 oz. ea.) bags English walnuts (about 4-5 cups); break with fingers, coarse
1 cup (2 sticks) butter (at room temperature, very soft)
3 (12 oz. ea.) pkgs. semi-sweet chocolate chips
1 tsp. vanilla extract (not imitation)
1 (12 oz.) can evaporated milk
1 (7 oz.) jar Kraft marshmallow creme (put in microwave 30 seconds; makes removing the marshmallow creme from the jar easier!)
4 1/2 cups granulated sugar

Line a 10x15-inch or larger pan or glass dish with foil CROSSED in both directions; folding under left-over foil. The foil will aid in removing the fudge from the pan or dish after it sets, and easier to slice. BUTTER THE FOIL with a separate pat of butter. The 10x15-inch pan will make the fudge about 1-inch thick. Use a larger pan for less thickness.

Have all ingredients handy and ready to add; (get your duck's in a row). Once you start, you can't stop.

In a large bowl (enough to hold 12 cups), cream together butter and marshmallow creme with a large spatula. REMEMBER THE MICROWAVE FOR THE CREME. Fold in chocolate chips.

Mix sugar and evaporated milk in large deep heavy saucepan; this will expand. Over medium-high heat, continue to stir until it comes to a rolling boil; boil for 30 s e c o n d s longer, while stirring. The altitude in our area is 960 feet above sea level. DO NOT COOK LONGER!

Poor the sugar and evaporated mixture over creamed mixture, let melt. Stir until all chocolate chips are melted. DO NOT LET COOL IN BOWL.

Add nuts and vanilla, poor into pan or dish; refrigerate until set.

After set, lift from pan or dish holding edges of foil; spread on counter (protect from knife with something of your choice). Keep foil under fudge. Use a butcher's knife dipped in very hot water to cut into squares of your choice. The knife dipped in hot water makes it easier to cut and will make a clean cut.

Enjoy!

Submitted by: Betty Brittain