Jays Divine Fudge

Jay, cookbook author, editor and teacher started me on my cookbook journey. I will be eternally indebted to her for her patience, knowledge and superior editing of my first manuscript. After her excellent class on how to write a cookbook, I rushed home to try her recipe for chocolate fudge. That Christmas everyone in my family received a bag of this delicious fudge. Thank you Jay, for your encouragement and inspiration.

    1 can evaporated milk
    2 ⅔ cups granulated sugar
    teaspoon salt
    2 teaspoons vanilla extract
    3 cups miniature white marshmallows
    3 cups semisweet chocolate chips
    1 cup chopped walnuts

1.  Butter a 13 x 9 x 2-inch glass baking dish.

2.  In a 3-quart saucepan, measure milk, sugar and salt.
 
3.  Stir constantly over medium heat until it comes to a rolling        
     boil, cook an additional five minutes.

4.  Remove from heat. Stir in vanilla, marshmallows, chocolate   
     chips and walnuts.

5.  Pour into prepared pan. Cool slightly, turn out onto waxed          
     paper. Allow to set completely, then cut into 1-inch cubes.

6.  Place fudge in cellophane bags and tie with a pretty bow.
 
     Makes the best chocolate fudge ever!