Dianna obtained this famous See’s fudge recipe around 1975.

Place 3 6-oz pkgs semi-sweet chocolate chips and ½ pound butter (chunked) in large bowl. Lightly grease long cake pan; line with waxed paper.

In saucepan, place 4 ½ C sugar, ¼ t. cream of tartar, 1 tall can evaporated milk. Stir well with wooden spoon. Place on medium high burner; cook stirring constantly. When bubbly boiling, start counting exactly 6 minutes. Pour over chocolate and butter. Add 1 t. vanilla and beat just till chocolate and butter are dissolved. Add chopped nuts if desired. Pour into prepared pan. Chill.

For 8” square pan, cut ingredients to:
6 oz chocolate chips
1/3 C butter
1 ½ C sugar
dash cream of tartar
½ C + 1 T evaporated milk

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