In article >,
Nancy Young > wrote:
>Never Fail Fudge
>
>5 cups sugar
>1 large (12 oz) can evaporated milk
>1/4 lb butter or margarine
>12 oz marshmallow fluff
>1 teaspoon salt
>
>1 teaspoon vanilla
>1 cup walnut meats (opt)
>2 12-oz packages semi-sweet chocolate pieces
>
>Combine first five ingredients in a large
>sauce pan, stir over low heat until blended.
>
>Bring to a boil over moderate heat, being
>careful not to mistake escaping air bubbles
>for boiling. *Then boil slowly, stirring
>constantly for 5 minutes.* (to soft ball stage)
>
>Remove from heat, stir in chocolate, vanilla
>and nuts until chocolate is melted. Pour into
>2 buttered 9X9 inch pans and cool.
>
>Yield: Approximately 5 pounds.
>
>
>

I make multiple batches of this every holiday season. No one ever
guesses that it isn'e "real" fudge, and it's so much easier - I've
never been able to make real fudge. One tip: if you are at altitude
(read "Denver", e.g.) cook the milk mixture for about 6.5 minutes,
or it will never set up. Also, I use half your amount of butter, and
it's just fine.

One more suggestion: I use dried cherries instead of nuts. Yum!