Never Fail Fudge

This recipe has been on the label of Marshmallow Fluff since after World War II.

5 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 pound butter or margarine
12 ounces Marshmallow Fluff
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
24 ounces chocolate chips

Combine sugar, evaporated milk, butter, marshmallow cr me and salt in a 6-quart saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook rather than undercook).

Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans.

Makes about 5 pounds.