from the kitchen of Kathy Swanson

BEST EVER CHRISTMAS FUDGE

3/4 cup margarine (1 & 1/2 sticks)
3/4 cup butter (1 & 1/2 sticks)
6 cups sugar
1 1/3 cup evaporated milk
2-12 oz. pkgs. semi-sweet chocolate chips
1 jar (13 oz.) Marshmallow Creme
2 cups chopped walnuts
2 tsp. vanilla
1 tsp. almond extract

Mix margarine, butter, sugar and milk in heavy saucepan (4-5 qt. capacity). Bring to full rolling boil on medium heat, stirring constantly. Remove from heat when candy thermometer reaches 235 degrees. Stir in chips, marshmallow creme and nuts. Pour into pre-greased pans and cool. Makes 6 lbs. fudge - a lot! Note: you could make this with all butter or all margarine, buy butter provides flavor while margarine keeps the fudge at a softer, creamier consistency.