Martha Washington Fudge
|Chocolate chips||24 Ounce (Two 12 Ounce Each Large Packages)|
|Marshmallow cream||1 Pint (1 Jar)|
|Walnuts/Pecans||3 Cup (48 tbs)|
Cook one large can of evaporated milk and 4-1/2 cups of granulated sugar in heavy bottom pan.
Bring to rolling boil, boiling 6 minutes stirring constantly.
Pour over mixture in bowl.
Stir until thoroughly mixed (don't beat).
Pour into greased (large cake) pan and one 8" pan.
Makes 5-1/2 to 6 pounds of fudge.
Refrigerate in summer.