Rosalie Robison Risk
Put in mixing bowl:
12 oz (2 cups) chocolate chips (Hershey's work best)
2 sticks margarine
1 tablespoon vanilla
Combine and mix together in 4 quart heavy kettle:
4 cups sugar
1 1/3 cups canned milk
exactly 20 large marshmallows
Bring sugar mixture to rolling boil over med-high heat, stirring constantly. Continue
cooking at a rolling boil on med, med-high stirring constantly for 8 minutes. Pour hot mixture into chocolate chip mixture and beat vigorously with wooden spoon for at least 3 minutes. May add 1/2 cup or more nuts if desired. Pour into buttered 9x13 pan and cool. NOTE: If using milk chocolate chips, boil the mixture at least 12 minutes. It's wonderful made with mint chocolate chips, as well. If they're not available add 1/2 t. Mint flavor to regular chocolate chips.
Source: Sister Norma Graffam from Bangor, ME: one of the original 'old time members' who used this recipe to make hundreds of batches of fudge as fund raisers to build the Bangor Ward Chapel; hence it's name! This 'secret' recipe was closely guarded for many years. She was my Visiting Teacher and gave me this recipe. The fudge is great! As is the peanut butter variety.
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