Christmas Fudge

​3 cups sugar
¾ cup butter, cubed
1 can (5 ounces) evaporated milk
1 bag (10 ounces) mini chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
1 cup chopped walnuts (optional)
 
1.  Line a 9x9 pan with nonstick foil, leaving overhang on each end.  Bring sugar, butter, and milk to a boil over medium heat, stirring constantly.  Clip a candy thermometer in place and cook, stirring until mixture reaches 234 degrees.  Remove from heat.
2.  Add in chocolate and marshmallow creme; stir once or twice around the pot.  Let stand for a minute or two.  Beat with a wooden spoon until chocolate is completely melted and mixture is smooth; stir in vanilla and walnuts if using. 
 
3.  Transfer to prepared pan and smooth top.  Cool completely at room temperature before using foil overhang to remove from pan to a cutting board.  Cut into squares.
 
Revised September 2017