Regal Fudge

This is the best fudge I've ever had. I have a lot of trouble with fudge not turning out good, being grainy is a huge problem. This fudge is so creamy and it just melts in your mouth. This recipe is not only easy, but no need for a candy thermometer! This is the only recipe I will use for fudge making. I found this on a different site, but I can't remember which one. Hope you enjoy as much as I do.

• Ready In: 20 mins
• Yields: 4 lbs.

Ingredients

• 4  cups sugar
• 2 (5 ounce) cans evaporated milk
• 1  cup butter
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1 (6 ounce)  milk chocolate candy bars, cut up
• 1 (7 ounce) jar marshmallow creme
• 1  cup  chopped walnuts
• 1  teaspoon vanilla extract

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
2. Butter foil, set aside.
3. Butter sides of a heavy 3 quart saucepan.
4. In saucepan combine sugar, evaporated milk, and butter.
5. Cook and stir over medium-high heat till mixture boils.
6. Reduce heat to medium; continue cooking and stirring for 10 minutes.
7. Remove pan from heat.
8. Add chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts and vanilla; stir till chocolate melts and mixture is combined.
9. Beat by hand for 1 minute.
10. Spread in the prepared pan/ When fudge is firm, use foil to lift it out of pan.
11. Cut fudge into squares.
12. Store in a tightly covered container in the refrigerator.