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RECIPE SUBMITTED BY Marlene Helvey

I found this one on the net:Grandma Ruth’s Refrigerator Fudge
Shared with the permission of her Granddaughter, Deb

In a large, non-metal mixing bowl, place:
1 – 6 ounce package of semi-sweet chocolate chips
1 cup chopped walnuts or pecans (also good without nuts)
1 stick butter or margarine (“Blue Bonnet” works best;
for some reason, real butter makes the fudge sticky)
In a large saucepan, combine:
2 cups sugar
1 small can evaporated milk (not reduced or low-fat)
26 large marshmallows

Bring mixture to a boil and reduce heat to medium heat,
or just high enough to keep the mixture boiling.
Boil together for exactly 6 minutes.

Pour the boiled mixture over the chocolate, butter, and nuts.
Mix well, making certain butter is melted and evenly distributed. 
Add 1 tablespoon pure vanilla (not imitation) extract.
Blend thoroughly. Pour into buttered 9 x 6 or 8 x 8 pan.

Refrigerate for at least 6 hours. Cut into squares.
This fudge will be very creamy, 
and must be stored in the refrigerator to keep it from “melting.”

 

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