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


  1. Combine sugar, evaporated milk, butter, Marshmallow Fluff and salt in a 6-quart saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook rather than undercook).
  2. Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
  3. Pour into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans.

Yield: about 5 pounds

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