- 6 cups sugar
- 1 1/2 cups butter
- 1 1/3 cup evaporated milk; 10 ounces (yes this is about 2/3 of a can; throw the rest out or it sits in your bridge from Christmas until Valentine’s day when you find it again and go “what was this from???”)
- 14 ounce Marshmallow Creme (this is the large jar)
- 2 cups Chopped Walnuts or Pecans (or skip entirely if you’re not a nut person)
- 1 tbsp vanilla
- 24 ounces of semi sweet chocolate, any variety (I used a combination of Nestle’s chocolate chips; Bakers Brand and Ghirardelli bittersweet and it came out just fine)
Line 11x13 pan with foil, extending over sides.
Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly.
Cook 4 min. or until instant read themometer or candy thermometer reaches 234°F, stirring constantly. Remove from heat immediately (it comes together quickly at the very end).
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely.
Use foil handles to lift fudge from pan before cutting into 1-inch squares.