This is a SECRET recipe... shhhhhh!! Doc accuses me of spiking it with heroin, it's so addictive.

2 c sugar
1/2 c butter – NO substitutions
5 oz can (2/3 c) evaporated milk
7 oz jar (2 c) marshmallow crème
12 oz pkg (2 c) semi-sweet chocolate chips
3/4 tsp vanilla
3/4 c chopped walnuts (optional)

Line a 9" square or 13x9" pan with buttered foil (or non-stick spray, but butter works best).  In large saucepan, combine sugar, butter, and milk.  Bring to a boil, stirring constantly.  Continue boiling for exactly 5 minutes over medium heat, stirring constantly.  Remove from heat.  Add marshmallow crème and chocolate chips; blend until smooth.  Stir in vanilla and nuts.

Pour into prepared pan and cool to room temperature.  Score fudge into 36 or 48 pieces with a sharp knife.  Refrigerate until firm.  Lift the foil out of the pan; remove fudge from foil.  Using a large knife, cut through scored lines.  Store fudge in fridge.  Makes approx. 3 pounds.

Confetti Fudge: Substitute 2 c candy-coated chocolate pieces for walnuts.  Stir 1 1/2 c candy pieces into fudge.  After pouring into pan, sprinkle remaining 1/2 c over top; press lightly into warm fudge.  Cool to room temperature; do NOT refrigerate before cutting.  Continue as above; serve at room temperature.

Rocky Road Fudge: Stir in 2 c mini-marshmallows after vanilla and nuts; marshmallows should not melt completely.  Quickly spread in pan.

Turtle Fudge: Substitute cashews for walnuts.  Stir in 24 caramels, quartered, with cashews and vanilla.  Cool to room temperature; do NOT refrigerate before cutting.  Continue as above; serve at room temperature.

This stuff is ALMOST as good as sex...

ALMOST.

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