Chocolate Fudge

  • 2 1/2 c Sugar
  • 1/2 c Margarine or butter
  • 2/3 c Evaporated milk
  • 1 Jar (7 oz.) marshmallow creme
  • 2 c Semi sweet chocolate chips
  • 3/4 c Chopped walnuts
  • 1 ts Vanilla

Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds–36-48 squares.