Fudge

1 can evaporated milk
4 cups of sugar
4 heaping tablespoons of Hershey’s cocoa
Almost 2 tablespoons of real butter

½ tsp. vanilla
8 oz. jar of marshmallow fluff

Butter a 9x9 pan or an 8x8 pan on all sides

Place first 4 ingredients into pan and stir on medium heat until rolling boil.

Stop stirring when rolling boil starts.  Wait 2 minutes and then stir again for 1 minute.  Repeat this process for about 12 minutes.  Add some cold water to a shot class and place a few drops of the fudge into the glass to see if a small ball forms.  If not, stir and boil some more.  A ball will form and when the ball is caramel in texture, the mixture is done.

Turn off stove and add ½ tsp. of vanilla and mix quickly so mixture will not burn.  Add the jar of marshmallow cream gradually.  Beat constantly until all the lumps of marshmallow are gone and the fudge is smooth and thick.

Pour into prepared pan and let harden.  Cut into squares.