See’s Candy Fudge

4 1/2 cups sugar
3 (12 ounce) packages chocolate chips
1/2 lb margarine
1 teaspoon vanilla
1 (12 ounce) can evaporated milk
7 ounces marshmallow cream
2 cups nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk.

Biol 7 to 8 minutes, stirring often (rolling boil).

Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallows together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.

Cut into squares before firm.

Question! Why margarine and not butter?

I got a recipe for Chocolate Chip Cookies from a friend. She noted not to substitute butter for margarine because they were much more tasty with margarine. So I think the same applies with this fudge.

MMMM I find it hard to believe that margarine tastes better than butter.

I like both, perhaps in this instance the fudge would not be as rich.

don’t forget - years ago the margarine was good and you could bake with it and get fabulous results - too bad the cooks today can’t experience what we had years ago - as for this recipe - I would definitely use butter