Melt the butter and mix in all the ingredients except the vanilla.    Bring to a boil, stirring occasionally.  Cook to a soft ball stage  on the candy thermometer (232 degrees)  Add the vanilla and nuts,  then stir until mixture comes to a thick consistency and loses its  gloss.  Turn at once into a buttered pan 8x4 inches.  When cold,  cut into squares.  This will make about 18 large pieces of fudge!   This won't last long in the house!

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Another Very Best Fudge Recipe

• 3 cups granulated sugar
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 teaspoon salt
• 4 cups miniature marshmallows
• 4 cups (24 ounces) or two 12-ounce packages Nestlé Toll House Semi-Sweet Chocolate Morsels
• 1 cup chopped pecans or walnuts (optional)
• 2 teaspoons vanilla extract

Preparation

1. LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.
2. COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.

Serves
This recipe makes 4 pounds or 48, 2-piece servings

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