Dorchester fudge

Yield: 20 servings

Measure Ingredient
1 pack (8oz)semi-sweet chocolate
½ cup Marshmellow topping
½ cup Chopped walnuts
¼ cup Butter or margerine, soften
½ teaspoon Vanilla
1½ cup Sugar
⅔ cup 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 1½ 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

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