Creamy Fudge

In a large heat resistant bowl:

• 12 oz. Bag Semi-Sweet Chocolate Chips
• ½ Cup of Butter or Margarine Cut up into smaller pieces
• 1 teaspoon of Vanilla
• 1 Cup of Chopped Walnuts (if desired)

In a medium to large pot:

• 10 Large or 44 Small Marshmallows
• 2 Cups Sugar
• 3/4 Cups Milnot (Condensed Milk) (you can get two batches from the 15 oz. can)

In a metal or glass bowl (something that can take high heat) put chocolate chips, margarine (or butter), vanilla and nuts (if desired). Set aside.

On a cookie sheet/or baking pan spray with pam and then put wax paper on the baking sheet.

In a medium sauce pan put marshmallows, sugar and Milnot and cook at low to low-medium heat until marshmallow are completely melted. Then, YOU MUST COOK THIS FOR AT LEAST 6 MORE MINUTES, stirring constantly. If you do not cook this for 6 minutes after the marshmallows melt, the fudge will not set. Keep the heat at low during this 6 minutes.

After the 6 minutes, pour the hot mixture over the other ingredients and stir until the chocolate and butter are melted.

Pour the entire mixture onto the wax paper in the cookie sheet/baking pan, spreading to desired thickness. Put in a cool place or refrigerator. It should set in a few hours or over night.
Cut to desired size.