Serves: 5
Total Calories: 1,187
Yield: 3 pounds
Bring sugar, milk, and butter to a boil. Cook to medium-soft stage (236°), stirring. Remove from heat. Add marshmallow cream, chips, vanilla, and nuts. Stir. Pour into pan, at least 9x9-inches. Cut into squares when cool.
Editor's Extra: If you don’t have a candy thermometer, drop several droplets from a spoon into some tap water in a cup. It will form a ball rather quickly at the medium-soft stage.
This Marshmallow Fudge recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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