FIVE-POUNDS OF FUDGE Name: CATHERINE THORNTON Base: MACDILL AFB, TAMPA FLORIDA Recipe: 1 LG. CAN OF MILK 41/2 CUPS SUGAR 12 OZ. CHOCOLATE CHIPS 2 CUPS CHOPPED NUTS 1/2 CUP BUTTER 12 OZ. HERSEY BAR, IN PIECES 1 PINT MARSHMALLOW FLUFF BRING MILK, BUTTER AND SUGAR TO BOIL AND BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT AFTER 4 MINUTES. ADD REMAINING INGREDIENTS AND STIR UNTIL DISSOLVED AND WELL BLENDED. POUR INTO BUTTERED PANS RIGHT AWAY, POURING ABOUT 1 INCH DEEP.