In a large saucepan, combine:
2 cups sugar
1 small can evaporated milk (not reduced or low-fat)
26 large marshmallows

Bring mixture to a boil and reduce heat to medium heat,
or just high enough to keep the mixture boiling.
Boil together for exactly 6 minutes.

Pour the boiled mixture over the chocolate, butter, and nuts.
Mix well, making certain butter is melted and evenly distributed.
Add 1 tablespoon pure vanilla (not imitation) extract.
Blend thoroughly. Pour into buttered 9 x 6 or 8 x 8 pan.

Refrigerate for at least 6 hours. Cut into squares.
This fudge will be very creamy,
and must be stored in the refrigerator to keep it from "melting."

THIS MEMORY OF DEB'S GRANDMOTHER CAME WITH THE FUDGE.
IT'S SO SPECIAL, I WANTED TO SHARE IT, AND THANK DEB
FOR SHARING HER GRANDMOTHER'S SECRET TREASURED RECIPE.

"When I was young, one of my fondest holiday memories
was my grandmother's creamy chocolate refrigerator fudge.
She would never give out the recipe; but, when I asked for it
for a wedding present twenty-five years ago,
she gave it to me, beautifully written on a wedding card,
with strict instructions that I was to give the recipe
to no one as long as she was alive.
I would make batches of fudge for Christmas gifts
and was always asked for the recipe; but, I honored her wishes
and told everyone it was a "family secret."

Grandma Ruth died a few years ago,
and the recipe is just too good to keep hidden.
There are many "copycat" fudge recipes that use marshmallow cream,
but the difference with this one seems to be the real marshmallows."