Creamy Fudge (Mom's fudge)
Makes 4 pounds
1 1/2 Cups of Sugar
1/2 Cup butter or margarine
1 (5-fluid ounce) can evaporated milk (about 2/3 cup)
1 (7-ounce) jar JET-PUFFED Marshmallow Creme
3 Cups semisweet chocolate chips
1/2 teaspoon vanilla extract
2 cups planters walnuts, coarsely chopped
1. Lightly grease a foil-lined 9x9x2-inch pan; set aside.
2. Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes
3. Add chocolate chips and vanilla extract, stirring until chips are melted. Stir in walnuts.4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.