See's Fudge

Combine the chocolate chips, marshmallow cream, butter, vanilla, and walnuts in a large heat-proof bowl and set aside.

In a heavy saucepan over medium-high heat, combine the sugar and evaporated milk. Stir well to dissolve the sugar and bring to a boil.

Boil briskly for exactly 9 minutes after the mixture comes to a boil, stirring constantly.

Remove the pan from the heat and stir the milk mixture into the ingredients in the large bowl. Mix well until the chocolate melts and the mixture is a uniform color.

Spread the fudge into a buttered pan and place in the refrigerator until set.

Slice into small squares and serve.

You can freeze the fudge for 2-3 months.

Cook's Notes: The original copycat recipe had vague amounts based on old standards for ingredient sizes. We've updated the ingredient list and clarified the instructions to fit with more modern times.