HELOISE Delicious fudge recipe is an old favorite

Dear Heloise: I would love to try the fudge recipe I saw in your column a long time ago, but now I can't find the clipping. Can you please reprint this for me? Carla from Philadelphia
Carla, this is an old Heloise favorite that has not been printed in a long, long time. It's really delicious!
To make the fudge, you will need:
4 1/2 cups granulated white sugar
1 (12-ounce) can evaporated milk
3 (6-ounce) packages chocolate chips or the equivalent
1 (10-ounce) package miniature marshmallows
1/2 cup butter or margarine (not diet or light)
1 teaspoon vanilla extract
2 cups chopped nuts
Mix the sugar and evaporated milk in a large, heavy saucepan and slowly bring to a rolling boil. Let this mixture boil for 7-8 minutes, stirring constantly. Remove the saucepan from the heat and add the chocolate chips, marshmallows and butter. Mix only until the chips and the marshmallows are melted. Add the vanilla and nuts, and blend. Spread in a large, ungreased pan. Let it cool and enjoy!
Hint: Chocolate chips generally have a shelf life of 24 months under normal conditions -- 65 to 70 degrees F in an area that is cool and dry. Freezing is not recommended, because it could cause the chocolate to turn white due to the temperature change. The white edge doesn't hurt the chocolate, it just doesn't look as appetizing. Heloise
Here are three letters from readers, each one about deviled eggs:
Dear Heloise: I found that serving my world-famous deviled eggs in paper cupcake liners makes them easier to grasp and to keep in place on a plate. Cleanup is a snap, too. Peter in California
Dear Heloise: I have discovered the most wonderful tool for making deviled eggs. Previously, it was a labor of love to mash the eggs with a fork. A pastry blender cuts the time needed to blend them to seconds. I don't make as many pies as I used to, but I do make deviled eggs for each holiday celebration. Now it is a much simpler task. Sherrian Jones, Murphy, Texas
Dear Heloise: A hint for deviled eggs that I haven't seen in your column: If you plan to cover them with plastic wrap, stick a tiny bit of parsley, with about 1/4 inch of stem, into the center of each half.
It's pretty and keeps the plastic wrap from sticking to the filling. Leftover filling? Makes a great sandwich. M.B., Costa Mesa, Calif.
Dear Readers: My mother, the original Heloise, taught me a hint for peeling onions. If you don't plan to use a whole onion, just slice what you need without peeling the onion first. The dry peel protects your hands from onion odors and keeps the unused section from drying out. Just slip off the peel right before using. Heloise
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
King Features Syndicate