4 cups sugar
1 1/3 cup evaporated milk
1-cup butter
2 cups semi sweet chocolate chips, 12 ounce bag
1 jar marshmallow cream, 7-ounces
1-teaspoon vanilla
1 cup chopped pecans or walnuts, optional
Line a 13x9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3-quarters saucepan. Combine the sugar, butter and milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon. Dissolving the sugar should take about 7 minutes. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently till thermometer reaches 236 degrees, softball stage. Mixture should be boiling at a moderate steady rate over the entire surface. Reaching softball should take 12-13 minutes at this boil rate. Remove saucepan from heat and unclip thermometer. Add chocolate and marshmallow crème, then vanilla and nuts. Stir quickly until well blended and then turn out into pan. While fudge is still warm score the surface into individual pieces if desired. Store in fridge.
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