Serves: 5
Total Calories: 4,991
Yield: 15 pounds
Combine marshmallows, chocolate chips, and nuts in large bowl and set aside. Combine milk, margarine, sugar, and corn syrup in large saucepan and bring to a boil, stirring constantly. Cook to soft-ball stage (213°). Remove from heat. Pour over marshmallow-chocolate chip mixture and beat with spoon until it loses its gloss. Pour into tray, which has been lined with buttered butcher paper. Let set overnight.
In morning, grab butcher paper at both ends and lift carefully. Set on counter and cut into 1-inch squares. This is a creamy fudge.
Note: If it begins to dry out, place a piece of bread alongside and cover tightly. It will soften overnight.
This Genoa Candy Dance Fudge recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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