Instructions: Pour sugar, marshmallow cream, canned milk, and butter into a large pot.

Cook over medium heat stirring constantly until mixture comes to a full roiling boil (boil can not be stirred down). Boil and stir for 5 minutes.

Remove from heat. Add chocolate chips, stirring to melt. Add vanilla. Add nuts. Pour into a buttered pan. I use a cookie pan that has short side

(also called a jelly roll pan), but you can use any pan(s). I like deep fudge about 1/2+ inch thick. Cool until not quite firm. Cut into desired sizes. Remove from pan with a sharp spatula. DO NOT line the pan with tin foil before you pour the hot fudge in as the foil gets stuck on the candy.

(Yes, I had that happen to me once). Wrap individual pieces in aluminum foil.

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