Never-Fail Fudge

Course : Fudge
Serves: 5 pounds
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5 cups Sugar
12 ounces Evaporated milk
1/4 pound Butter or margarine
12 ounces Marshmallow Fluff
1 teaspoon Salt
1 teaspoon Vanilla
1 cup Walnut meats -- optional
24 ounces Semi-sweet chocolate pieces

Preparation / Directions:

Combine first five ingredients in 4-quart saucepan. Stir over low heat until blended. Bring to a boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly, for 5 minutes to soft-ball stage. Remove from heat. Stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into 2 buttered 9- by 9-inch pans and cool. Comments: According to Don Durkee of Durkee-Mower, Inc., this is a variation of the Mamie Eisenhower recipe and has appeared on containers of Marshmallow Fluff since after World War II. The product itself goes back to 1917. Three years later, H. Allen Durkee and Fred L. Mower purchased the formula for $500. Durkee and Mower spent each evening making the fluff and the following day selling it door to door. From those humble beginnings, their factory has expanded and expanded.

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