Fantasy Fudge

3 cups sugar
3/4 c (1 1/2 sticks) butter or margarine
1 small can (5 oz) evaporated milk (abt 2/3 cup)
1 1/2 pkg (12 squares) baker's semi-sweet baking chocolate, chopped*
1 jar (7 oz) Jet-Puffed Marshmallow Creme
1 c chopped walnuts (optional)
1 tsp vanilla

Prep: 10 minutes  Total: 25 minutes

LINE 9-inch square (I prefer 9X13) pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.


*I use 1 1/2 bags semi sweet chocolate chips


Recipe from Kraft.com. See picture there!