Crazy Mamie Fudge

Mamie Eisenhower used to say that when she married Dwight in 1916, she only knew how to make mayonnaise and fudge. This variation on her famous fudge is nearly foolproof and does not require a candy thermometer. Line a 13-by-9-inch pan with aluminum foil and butter the inside. Place chips, vanilla and butter flavor, about half the marshmallow creme, chilled butter and nuts into a large saucepan or glass dish and set aside. Use medium heat to bring the milk and sugar to a rolling boil while stirring constantly. Fold in marshmallow creme
the boil will stop. Bring back to a rolling boil and continue to boil for 8 full minutes (start timing once all of the marshmallow has dissolved and the boil has resumed). Keep heat as low as possible to maintain the boil. The mixture will expand and start to turn brown. If you get brown flakes, turn down the heat a little and continue stirring. Pour hot mixture over chips mixture without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2 to 3 hours at room temperature. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge. --- From Ted Skaarup Per ounce: 143 calories (percent of calories from fat, 32), 2 grams protein, 24 grams carbohydrates, 1 gram fiber, 5 grams fat, 4 milligrams cholesterol, 10 milligrams sodium.