Categories: Candies 
      Yield: 20 servings 
  
      1 pk (8oz)semi-sweet chocolate 
    1/2 c  Marshmellow topping 
    1/2 c  Chopped walnuts 
    1/4 c  Butter or margerine, soften 
    1/2 ts Vanilla 
  1 1/2 c  Sugar 
    2/3 c  Evaporated milk 
  
  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. Source: newsletter 2-85 and some magazine