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The Brigittine Monks’ Fudge
4½ cups sugar
13 ounces evaporated milk
9 ounces semisweet chocolate chips
9 ounces bittersweet chocolate chips
7 ounces marshmallow cream
½ pound butter
1 tbsp. vanilla
2 cups chopped walnuts (optional)
1. Bring sugar and milk to a boil and cook exactly six minutes over medium heat.
2. Remove from stove and add remaining ingredients.
3. Beat until firm.
4. Pour into a 9″ x 13″ buttered baking pan. Cool to room temperature, then store overnight in the refrigerator.
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