Dorchester Fudge

1 pk (8oz)semi-sweet chocolate

1/2 c Marshmellow topping

1/2 c Chopped walnuts

1/4 c Butter or margerine, soften

1/2 ts Vanilla

1 1/2 c Sugar

2/3 c Evaporated milk

1. Place chopped chocolate in a bowl with marshmellow topping,

walnuts, butter and vanilla; set aside. 2. Combine sugar and evaporated milk in a 2-quart saucepan; cook and stir over medium heat until mixture comes to a full rolling boil for 5 minutes, stirring constantly. 3. Carefull pour boiling sugar-milk mixture over chocolate mixture and stir until chocolate is melted. Pour into a buttered 8-inch square pan. Chill until firm; about one hour. Cut into squares. Makes 1 1/2 lbs. 3 doz pieces Mocha Almond Fudge: Prepare Dorchester Fudge as directed; using chopped, toasted almonds for the walnuts and adding 2 teaspoons instant coffee powder to the sugar-milk mixture. Source: newsletter 2-85 and some magazine