Chocolate Fudge Recipe
2 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
1 jar (7 oz.) marshmellow creme
2 C. semi sweet chocolate chips
3/4 c. chopped walnuts
1 tsp. vanilla
Line 9 inch square pan or 13X9 pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter 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.