3 sticks margarine or butter
6 cups sugar
1 13 oz can evaporated milk
2 12 oz pkg semi-sweet chocolate chips*
1 13 oz jar marshmallow creme
2 cups chopped nuts (optional)
2 tsp vanilla
Mix butter, sugar, and milk in heavy saucepan (4-5 qt). Bring to FULL boil over medium-high heat stirring constantly. HINT: if you use a good non-stick pan you don’t have to stir as much. Boil for 5 minutes or until candy thermometer reaches 234 degrees (soft ball stage).
Remove from heat and add chocolate chips, marshmallow creme, vanilla, and nuts. Stir until chips and marshmallow crÃ¨me is melted. HINT: to make the mixing easier, put the chocolate and marshmallow creme in a double boiler over low heat while the butter, sugar and milk is cooking. This allows for easier and faster mixing.
Immediately pour into prepared pan. I use a nonstick jellyroll pan. Allow to cool before cutting.
FOR PEANUT BUTTER FUDGE:
*Substitute the same amount of Peanut Butter for the chocolate. I find that the Kroger store brand is the best for this.
Makes about 6 lbs of fudge.