The Perfect Fudge

This is the best fudge of all time. It's simple. It's on the back of the marshmallow fluff jar. I made a few substitutions for the vanilla and walnuts

• Ready In: 15 mins
• Yields: 3 pounds

Ingredients

• 3  cups sugar
• 3⁄4 cup butter
• 1 (5 ounce) can evaporated milk
• 12  ounces  bakers  semi-sweet chocolate baking squares
• 1 (7 ounce) jar marshmallow creme
• 1  teaspoon vanilla extract or 1  teaspoon  orange extract
• 1  cup pecans, chopped

Directions

1. HEAT: sugar, butter and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly. Boil until candy thermometer reaches 234 deg, stirring constatly to prevent scorching. Remove from heat.
2. STIR: in chocolate and marshmallow creme until melted; stir in vanilla (or orange) extract and pecans.
3. SPREAD: immediately in foil lined 9 inch square pan. Top with more nuts, if desired. Cool at room temperature at least 4 hours' cut into squares. Store in air tight container.