Instructions: IN A LARGE SAUCEPAN (6 TO 8 QTS.) PLACE THE MILK, SUGAR AND BUTTER. STIR WELL THEN PLACE PAN OVER MEDIUM HEAT AND COOK UNTIL JUST BELOW THE SOFTBALL STAGE ON A CANDY THERMOMETER (2380F.). DONT STIR WHILE COOKING. REMOVE FROM HEAT AND STIR IN CHOCOLATE CHIPS AND MARSHMALLOW CREAM QUICKLY AS THIS FUDGE SETS VERY FAST. POUR INTO A 9" X 13" BUTTERED PAN AND CHILL FOR AT LEAST 3 HOURS BEFORE CUTTING.

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