Dietary guidance: v
-1/4 Cup of Butter or Margarine (1/2 Stick)
-2 1/2 Cup of Sugar
-2/3 Cup of Evaporated Milk (or Small 5 oz Can)
-10-12 oz. of Semi-Sweet Chocolate Chips
-5-7 oz. of Marshmallow Creme or Marshmallow Fluff (most of the jar)
-1 Teaspoon of Vanilla Extract
-Line a 9" x 9" pan with aluminum foil and set aside.
-Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [4 1/2] minutes by the clock (start timing once the rolling boil resumes).
-If you get brown flakes in the mixture then turn down the heat a little.
-Remove from heat and add chocolate chips and nuts. Stir until creamy and all chips are melted. Now stir in vanilla extract. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares.
The boiling time is reduced to only 4.5 minutes since you are preserving heat by not pouring the hot mixture over the chips and vanilla in a separate pan; so you don't need to cook so long. Another factor which makes this recipe even easier is not worrying about crystallization since the sides of the pan are covered in the melting marshmallow. These fudges work nice but you don't have the precise control over the set point so you may end up with fudges more firm than you're used to.