Creamy Chocolate Fudge

One bite of this chocolate marshmallow fudge and you will be hooked. This is the recipe my grandma gave me many years ago, and it was about 8 years ago when I realized it was on the back of the marshmallow creme jar.

I'm sure you can do this in the microwave, but it is so simple on the stove that I like to actually do it the way grandma showed me. Most of the time I leave the nuts out, but you can throw in pecans, walnuts, or even macadamia nuts!

Ingredients:

• 1 1/2 sticks margarine (I always use Blue Bonnet for this recipe)

• 3 cups granulated sugar

• 1 small 5 oz can (or 2/3 cup) evaporated milk

• 3 boxes (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped (you can usually find this in the baking aisle, one of the top shelves in a red box)

• 1 jar (7 oz) marshmallow creme

• 1 teaspoon vanilla

• 1 cup chopped nuts (optional)

Directions:

1. Line 9-inch square pan with aluminum foil, with ends of foil extending over sides. Or spray really good with Pam Baking Spray.

2. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly.

3. Set your timer and cook for 4 minutes (or until candy thermometer reaches 234°F), stirring constantly. Remove from heat.

4. Add chocolate and marshmallow creme, stirring until melted.

5. Add vanilla (and optional nuts), mixing well.

6. Pour into prepared pan and spread to cover bottom of pan. I tap or bang gently on the counter to even out and smooth the top.

7. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

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