Creamy Fudge from Kraft

Right off an old Kraft marshmallow creme jar. It has changed over the years, but I think this one is still the best. I have used an equal weight of a good grade of dark chocolate in place of the chips...

• Ready In: 20 mins
• Serves: 81

Ingredients

• 1 1⁄2 cups sugar (300 gms)
• 1⁄2 cup butter (1 stick, 114 gms)
• 2⁄3 cup evaporated milk (5 oz can)
• 1 (7 ounce) jar marshmallow creme
• 1  pinch salt
• 3  cups  semi-sweet chocolate chips (1 1/2 12 oz bags)
• 1⁄2 teaspoon vanilla extract
• 2  cups  chopped walnuts (optional)
• 1  cup  milk chocolate chips (optional)

Directions

1. Lightly grease a foil-lined 9x9x2 inch pan; set aside.
2. Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
3. Boil and stir for exactly 5 minutes.
4. Add chocolate chips and vanilla extract.
5. Stir until smooth.
6. Stir in optional walnuts.
7. Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
8. Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.