Fantasy Fudge

Ingredients:

• 3 c. sugar
• 3/4 c. butter
• 1 (5 oz) can evaporated milk
• 12 oz. (1-1/2 packages) BAKER's Simi-Sweet Baking Chocolate, chopped
• 1 (7 oz) jar JET-PUFFED Marshmallow Creme
• 1 c. chopped walnuts
• 1 tsp vanilla (I'm gonna try it with Mexico vanilla this year and see if it's better.)

1.  Grease your pan.  I usually use butter instead of spray or lining with foil.  I typically use a 9-inch square pan, but I'm considering going for thinner pieces this year and using a 9x13-inch pan instead. 

2.  Place sugar, butter, and evaporated milk in large, heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.  Boil for 4 minutes, stirring constantly to prevent scorching.  Remove from heat.

3.  Add chocolate and marshmallow creme; stir until completely melted.  Add walnuts and vanilla; mix well.

4.  Pour immediately into prepared pan; spread to form even layer in pan.  Let stand at room temperature 4 hours or until completely cooled; cut into squares. Store in tightly covered container at room temperature.

I like to keep this a Christmas-only treat.  It's way too many fat/calories to keep it around for more than a couple of weeks out of the year, but way too delicious to forego altogether!  One year, I bought see-through tins in the shape of Texas and made a batch for each of husband's relatives (because they all live in Texas).  I love the idea of shaped tins of fudge as Christmas treats for co-workers and other people you'd like to give "a little something" over the holidays. 

I'm also considering trying a variation of this recipe with white chocolate instead of semi-sweet and crumbled Oreo cookies in place of the nuts. I will let you know how my "cookies and cream" fudge turns out.