My great grandmother has been making this fudge since my mom was a little girl. She always cautioned us not to make this on a rainy day because the fudge wouldn't set right. I like the pure creamy chocolate, so I don't use nuts in mine, but my grandfather insists it is only fudge if there are nuts in it.

1 ½ cup granulated sugar

¼ cup unsalted butter

2/3 cup evaporated milk

1 jar marshmallow cream

¼ tsp salt

 

12 oz semisweet chocolate, finely chopped

1 tsp vanilla

1 cup chopped, toasted nuts (optional)

Line a 7x11 or 8x8 inch brownie pan with heavy-duty foil, leaving several inches hanging over each end. Grease foil inside the pan with butter.

Combine sugar, butter, marshmallow cream, evaporated milk and salt in a medium sauce pan. Cook over medium-high heat, stirring constantly. Bring mixture to a full rolling boil and boil for 5 minutes, stirring constantly. Mixture should thicken and turn golden towards the end.

Remove from heat, add chocolate and quickly stir in circular motion until thoroughly combined. Fudge should be all one color with no white streaks. Stir in vanilla and nuts if desired. Pour into foil-lined pan and let cool. When set remove from pan and fold foil edges to seal. Fudge is best kept in the refrigerator. Let stand 15 minutes before serving.