Christmas Chocolate Fudge

• 1/2 lb. margarine (Parkay)
• 5 c. sugar
• 1 (12 oz.) pkg. semi-sweet chocolate morsels
• 1 (13 oz.) can Carnation milk
• 1 (7 oz.) jar marshmallow cream
• 1 tsp. vanilla
• 1 1/2 to 2 c. nuts, chopped

1. Melt butter in large heavy saucepan. Add milk and blend.
2. Then add sugar, stirring constantly.
3. Bring to boil.
4. Boil vigorously for 6 minutes, stirring constantly.
5. Remove from heat.
6. Add chocolate morsels and beat vigorously until morsels are melted. Then add marshmallow cream and continue beating until melted and well blended.
7. Add vanilla and nuts.
8. Blend well.
9. Turn into a well-buttered rectangular pan (12 x 7 x 2-inch).
10. Let sit at least 6 hours before cutting. Cut in large squares (the large ones stay much creamier and store in airtight container.
11. Yields approximately 4 pounds of fudge.

margarine, sugar, semisweet chocolate morsels, carnation milk, marshmallow cream, vanilla, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809058 (may not work)