Quick Fudge Recipe

 

 

3/4
cup margarine
3
cups sugar
1
5-ounce can evaporated milk (2/3 cup)
1
12-ounce package semi-sweet chocolate chips
1
7-ounce jar marshmallow creme
1
cup chopped nuts (optional)
1
tsp. vanilla

 

 

Lightly grease 13 x 9-inch or 9-inch square pan.  Mix margarine, sugar, and milk in heavy 3 quart saucepan.  Bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes or until candy thermometer reaches 234°F. (in Salt Lake City only 230°), continuing to stir so it doesn’t scorch.  Remove from heat.  Gradually stir in chips until melted.  Add marshmallow creme, nuts, and vanilla;  mix well.  Pour into prepared pan.  Cool at room temperature;  cut into squares. 

 

Makes 3 pounds.

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