4 1/2 cups sugar
1 can evaporated milk
1/3 lb real butter (no substitutes on this one)
18 oz. of semisweet chocolate chips
8 oz. marshmallow creme
1 tablespoon vanilla
optional: 1 1/2 cups walnuts or pecans, chopped
Bring sugar, milk, and butter to a boil in a large saucepan. Cook for 8 minutes stirring constantly. Stirring is critical because you must have the sugar dissolve completely without burning your mixture or letting it harden to the sides. Remove promptly from heat. Add in chocolate chips and stir until they are thoroughly melted (no clumps.) Add marshmallow creme, vanilla and nuts. I always reserve some nuts for a garnish on the top. Mix well and allow to cool for a few minutes. Spread your fudge in a greased pan (I like using a cookie sheet with sides like in the picture below, so it makes more pieces, but if you like thicker fudge you can use a 9x13 cake pan.)
FYI, you may have noticed that some of the measurements are a little funky. Because this recipe is so old I think that manufacturers have changed their sizing a bit. For example, marshmallow creme is now sold in 7oz jars, not 8. I usually just buy two 7 oz jars and use a large scoop of the second jar because it is easier than measuring 8 oz. from the larger size, but it is up to you. I hope you enjoy it!
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