Crimson Fudge   1-7 oz jar marshmallow cream  1-1/2 cups sugar 2/3 cup evaporated milk  ¼ cup butter ¼ tsp salt  2 cups milk chocolate chips  1 cup semi-sweet chocolate chips 1 cup nuts (optional)  1 tsp vanilla

 

Put all ingredients through salt in a heavy sauce pan over medium heat. Bring to a boil, stirring frequently. Boil for 5 minute, stirring constantly. Remove from heat. Stir in chips and continue stirring until melted. Stir in nuts, if desired.  Add vanilla and stir until fudge starts to set (will happen very quickly).  Pour into 8x10 glass pan lined with waxed paper. Chill in refrigerator at least 2 hours before cutting fudge.    Makes about 2 lbs.   Notes: Leaving fudge on heat while adding chips will make fudge softer than normal. Omitting butter will make fudge stiffer than normal.   Fudge should be consumed at all races to ensure peak performance!