FUDGE EASTER EGGS

4 ½ c. sugar
1 can evaporated milk
1 sq. margarine
pinch salt

8 oz. marshmallow cream
12 oz. chocolate chips
1 t. vanilla
nuts

Boil sugar, milk, & margarine for 15 min. on low heat stirring constantly. Mix with choc. Chips & marshmallow cream, nuts, vanilla & salt. Drop large spoonfuls on cookie sheet (size of eggs). Put in fridge to start setting. Shape into eggs. When cool set until firm. Dip in dipping chocolate. Decorate with frosting if desired.

*You can use Mom’s fudge recipe for fudge also but cook 15 min.

Janet Little