2/3 cup undiluted evaporated milk
1 2/3 cup granulated sugar
1/2 tsp salt
1 1/2 cups (16 medium) diced marshmallows
1 1/2 cups (1 1/2 six oz pkgs) chocolate chips
1 tsp vanilla
1/2 cup chopped nuts

Mix evaporated milk, sugar and salt in a saucepan
over medium heat. Stir until boiling, the cook
5 minutes, stirring constantly. Remove from heat.
Add other ingredients. Stir 1 to 2 minutes
(until marshmallows melt). Let stand until cold;
then form into egg shapes about 2 inches long x
1 inch wide. If desired, roll in tinted Angel
Flake Coconut.

Makes about 30 Fudge Easter Eggs.

Source: Bakers Chocolate ad; Calgary Herald newspaper, Mar 27, 1958