Fantasy Fudge

This is straight off the Jet-Puffed Marshmallow Cream Jar. I'm adding some instructions to it, because fudge-making is a science. The jar doesn't go into the detail needed to perfect it.

Prep Time: 10 min
Total Time: 25 min
Makes: 64 pieces

3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 small can (5 oz.) evaporated milk
1-1/2 pkg. (12 squares - chopped) Semi-Sweet Baking Chocolate
1-1/2 cups JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

I use a 3 quart pot and a wooden spoon whille heating.

**IMPORTANT**

**Have a friend or spouse near-by for help. It's nice to have an extra hand when doing steps 2 and 3.

**Have everything ready (chocolate chopped, marshmallow cream measured, etc..) in arms reach before you start.

1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Bring sugar, butter and evaporated milk in 3 quart saucepot to full rolling boil on medium heat, stirring constantly. Boil until candy thermometer reaches 234°F (about 4 minutes), stirring constantly to prevent scorching. Remove from heat.
2. Stir in chocolate and marshmallow creme until completely melted. Add walnuts and vanilla; mix well.
3. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature for 4 hours or until completely cooled. Carefully flip pan over, allowing the fudge to easily come out of the pan. Remove foil and cut into squares. Store in tightly covered container at room temperature.