4 cups granulated sugar
1/2 cup butter
1 (12 ounce) can evaporated milk
2 (12 ounce) packages semi-sweet real chocolate chips
1 (7 ounce) jar marshmallow creme
2 cups walnuts, chopped
2 teaspoons vanilla extract
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside. Use cautionary measures when working with hot syrup.
In a heavy 4 quart saucepan, combine sugar, butter and evaporated milk. Cook over medium heat, stirring occasionally, until mixture comes to a full rolling boil (7 to 10 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 228°F (5 to 7 minutes).
Remove from heat. Gradually stir in chocolate chips until melted. Stir in marshmallow creme until well blended. Stir in nuts and vanilla. Spread into prepared baking pan. Cool at room temperature. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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