This fudge is absolutely delicious.

The big problem is finding the Hershey’s raspberry chips.

The grocery stores tell me that they aren’t able to get them.

This year I made the fudge with regular chocolate chips, using some natural raspberry flavoring I found at a specialty store. It worked just fine, but I don’t think it’s going to last until Christmas.

In a large, heavy saucepan, mix together and cook over medium heat, stirring constantly until it comes to a full rolling boil.

Boil and stir for 5 minutes.
2¼ cups sugar
½ cup plus 2 tablespoons evaporated milk (one small can)
¼ cup butter

Take off the heat and add:
1 package of raspberry chocolate chips
7 ounce jar marshmallow crème
1 teaspoon vanilla
Stir until smooth and add
Chopped walnuts

Pour into 8- or 9-inch pan which has been lined with foil and greased lightly with butter or Pam. Let set up in refrigerator and then lift out of the pan and cut into squares.