White Sweetheart Fudge

3 cups sugar
3/4 cups margarine
2/3 cup evaporated milk
1 package White Vanilla Chips
1 (7 oz) jar Marshmallow Cream
1 tsp. Vanilla

Combine the sugar, margarine, and milk in a heavy saucepan. Bring to a rolling boil, stirring constantly with a wooden spoon. Boil for 5 minutes over medium heat, stirring constantly to avoid sticking and scorching.

Remove from heat and immediately stir in the vanilla chips. Stir until melted. Add the marshmallow cream, nuts, and vanilla (And just try to keep your fingers out of it!) – beat until well blended.

Pour into a greased 13x9x2 inch pan. Cool to room temperature and cut into squares.

Yield: 5 pounds

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