4 1/2 c. sugar
1 can evaporated milk
6 large (4.25 oz each) of Hershey chocolate almond bars
1 1/2 jars of marshmallow creme
1/2 pound of butter
1 tsp. vanilla
2 cups chopped walnuts
1. Bring sugar and evaporated milk to a boil and boil for 9 minutes stirring constantly
2. Take off burner and stir in marshmallow creme, butter, and chocolate bars
3. Stir in vanilla (be generous with the vanilla) and walnuts (be generous with those also)
4. In a large buttered pan, spread fudge out and place in freezer.
It is best to cut when it has been kept in the refrigerator or freezer. May serve cold or room temperature.
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