Oooooh yes! Im hooked! Ive made lots of fudge in my days and this is one of the best! It's classic, easy, and amazingly rich and creamy and perfect! The only trick to this is make sure it gets to the correct temp of 234'F or it won't turn out perfectly. So have a candy thermometer on hand.
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts (optional)
1 tsp. vanilla
LINE 9-inch square pan with foil, with ends of 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 candy thermometer reaches 234°F, stirring constantly. Remove from heat.
ADD chopped 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 squares.