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