1 1/2 cups sugar
1/2 cup margarine or butter
1 can evaporated milk (5-fluid oz) about 2/3 cup
1 pkg Campfire® Mini Marshmallows (10-1/2 oz)
3 cups semisweet chocolate chips
1/2 tsp vanilla extract
2 cups walnuts coarsely chopped
Lightly grease a foil-lined 13x9x2 inch pan. Heat sugar, margarine or butter, milk and marshmallows over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Stir in chocolate chips and vanilla extract, stirring until chips are melted. Stir in walnuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator.
For creamier fudge, let stand at room temperature 1 hour before serving.
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