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Bayonne Fudge

RG

Ingredients


Instructions

  1. Combine chocolate chips, butter, marshmallows and nuts.
  2. Blend sugar with evaporated milk and cook at a rolling boil for 6 minutes.
  3. Remove from heat and add vanilla extract.
  4. Pour immediately into bowl with first four ingredients and stir until well blended.
  5. Pour into buttered pans and let stand 24 hours in cool place.

Yield: five pounds

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