In large mixing bowl, combine broken Hershey bars, milk chocolate chips and marshmallow crème; set aside. In large, heavy saucepan, combine sugar, evaporated milk and butter. Cook and stir over medium heat until mixture boils; boil 5 minutes. Pour hot mix over chocolate mix. Beat until ingredients are thoroughly blended. Beat in vanilla; remove beater and stir in nuts. Quickly pour into buttered 9 x 13 inch pan. Cool. Cover lightly and refrigerate until firm enough to cut into small squares. Flavor improves after 1-2 weeks of cold storage. Makes
7 lbs. of fudge.
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