Fifteen Minutes to Fame

DEAR SOS: I’d like a copy of the See’s Fudge recipe that was in your paper many years ago. I’ve lost mine.

MARY ELLIS

Mission Viejo

DEAR MARY: This fudge is ridiculously easy to make. Start planning ahead for the holidays.

* Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

See’s Fudge

Active Work and Total Preparation Time: 15 minutes, plus 3 hours chilling

1/2 cup (1 stick) butter, cut into 4 pieces, plus more for preparing pan

1 (6-ounce) package semisweet chocolate chips

1 teaspoon vanilla extract

2 cups sugar

1 (5-ounce) can evaporated milk

10 large marshmallows

1 cup chopped nuts

Lightly butter an 8-inch-square baking pan and set aside.

Combine the butter, chocolate and vanilla in a bowl. Set aside.

Place the sugar, evaporated milk and marshmallows in a saucepan. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and cook, stirring constantly, until the marshmallows have melted and the mixture has thickened a bit, about 6 minutes.

Pour the hot mixture over the ingredients in the bowl. Beat with an electric mixer until the fudge is thick and dull, 4 to 5 minutes. Stir in the nuts.

Pour into the pan. Refrigerate several hours to firm, then cut into 24 pieces.

24 pieces. Each piece: 183 calories; 48 mg sodium; 12 mg cholesterol; 9 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 2 grams protein; 0.93 gram fiber.