1. Place chopped chocolate in a bowl with marshmellow topping, walnuts, butter and vanilla; set aside. 2.

Combine sugar and evaporated milk in a 2-quart saucepan; cook and stir over medium heat until mixture comes to a full rolling boil for 5 minutes, stirring constantly. 3. Carefull pour boiling sugar-milk mixture over chocolate mixture and stir until chocolate is melted. Pour into a buttered 8-inch square pan. Chill until firm; about one hour. Cut into squares. Makes 1 1/2 lbs. 3 doz pieces Mocha Almond Fudge: Prepare Dorchester Fudge as directed; using chopped, toasted almonds for the walnuts and adding 2 teaspoons instant coffee powder to the sugar-milk mixture.