Creamy Fudge

1-1/2 cups sugar

1/2 cup margarine or butter

1 can evaporated milk (5-fluid oz) about 2/3 cup

1 pkg Campfire Miniature Marshmallows (10-1/2 oz)

3 cups semisweet chocolate chips

1/2 tsp vanilla extract

2 cups walnuts coarsely chopped

Lightly grease a foil-lined 13x9x2-inch pan.  Heat sugar, margarine or butter, milk and marshmallows over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes.

Stir in chocolate chips and vanilla extract, stirring until chips are melted.  Stir in walnuts.  Immediately spread into prepared pan.  Refrigerate overnight. Cut into 1-inch squares.  Store in airtight container in refrigerator.

For creamier fudge, let stand at room temperature 1 hour before serving.