Categories: Candies, Chocolate, Christmas 
      Yield: 6 servings 
  
  4 1/2 c  Sugar 
     12 oz Can evaporated milk 
    1/4 lb Butter 
      1    Jar marshmallow creme 
     12 oz Semi-sweet chocolate chips 
     12 oz Milk chocolate bar 
      2 c  Chopped pecans or walnuts 
      2 ts Vanilla 
  
  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy 
  thermometer), stirring constantly.  Take off the heat and add the remaining 
  ingredients.  Stir quickly and thoroughly to blend.  Pour into a large 
  baking pan or dish (I lightly butter it first).  Cool. Cut into squares and 
  store in refrigerator. 
   
  My favorite fudge recipe!!  I prefer it with walnuts instead of pecans and 
  I even buy my milk chocolate candy bars with almonds sometimes for a little 
  added flavor and crunch! 
   
  From:  Jackie Olden's Newsletter