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Bayonne Fudge


  • 2 cups chocolate chips
  • 1 cup butter or margarine
  • 1 (10 ounce) package miniature marshmallows
  • 2 cup chopped nuts
  • 4 1/2 cups sugar
  • 1 (12 ounce) evaporated milk
  • 1 tablespoon vanilla extract


  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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