Recipe: Skaarup's Lunatic Fudge

SKAARUP'S LUNATIC FUDGE
(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

1/4 cup butter or margarine (1/2 stick, chilled)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 oz can)
10 to 12 oz semi-sweet chocolate chips -or-
milk chocolate chips -or-
chocolate mint chips -or-
white chips -or-
peanut butter chips -or-
butterscotch chips (1 package)
6 to 7 oz marshmallow creme or marshmallow fluff (may substitute 2 cups of mini-marshmallows)
1 cup walnuts or pecans (chopped)
1 tsp vanilla extract

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock (start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).