How to make it

  • Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.
  • Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.
  • Cool at room temperature. Cut into squares.

Reviews & Comments 1

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    " It was excellent "
    peggy_sue ate it and said...
    This recipe is WONDERFUL! Its a "no fail fudge"!
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