Fudge
Olson family, 01/08
3/4 c butter
2/3 c evaporated milk
3 c sugar
1/2 c light corn syrup
12 oz milk chocolate (we like to use Hershey Symphony bars)
7 oz marshmallow creme
1 tsp vanilla
nuts (as desired)
Lightly grease a 9-inch square pan. Melt butter in the evaporated
milk. Add sugar and corn syrup. Cook to soft ball stage, stirring
constantly. Remove from heat. Add broken chocolate and marshmallow
creme, stirring vigorously. When melted and smooth, add vanilla and
nuts. Pour into pan and cool to room temperature. Cut into squares.
Makes about 3 pounds.
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