Instructions: 1. Place chopped chocolate in a bowl with marshmellow topping, walnuts, butter and vanilla; set aside.

2. Combine sugar and evaporated milk in a 2-quart saucepan; cook and stir over medium heat until mixture comes to a full rolling boil for 5 minutes, stirring constantly.

3. Carefull pour boiling sugar-milk mixture over chocolate mixture and stir until chocolate is melted. Pour into a buttered 8-inch square pan. Chill until firm; about one hour. Cut into squares.

Makes 1 1/2 lbs. 3 doz pieces Mocha Almond Fudge: Prepare Dorchester Fudge as directed; using chopped, toasted almonds for the walnuts and adding 2 teaspoons instant coffee powder to the sugar-milk mixture.

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