Page 117 - My Cookbook

INGREDIENTS
1 stick of salted butter (1/2 cup)
5 oz. can of evaporated milk (or 10 tablespoons if you only have a big can)
1/4 cup corn syrup
2 1/2 cups granulated sugar
7 oz. jar of marshmallow creme or 2 cups mini marshmallows
1 1/2 cups chocolate chips (I use semi-sweet)
1 tablespoon vanilla
The Best Fudge Ever
Candy
Source Yammiesnoshery.com
DIRECTIONS
Line an 8x8 inch square pan with parchment paper and grease it lightly.
Place the chocolate chips and vanilla in a large bowl. Set aside.
Combine the butter, milk, syrup, and sugar in a medium pot (it should come about half way up the sides of the pan). Cook on medium heat.
Bring the mixture to a boil, stirring constantly until it reaches 234oF (known as "the soft ball stage") on a candy thermometer (or you can test if it's done by putting a spoonful of the boiling mixture into a cup of ice water. If you form it into a soft ball, it's ready).
Remove from the heat and stir in the marshmallows or marshmallow creme until the mixture is smooth.
Pour the mixture over the chocolate chips and stir until all the chocolate is melted and the mixture is smooth. Add the nuts if using.
1 cup nuts (optional)
Pour the mixture into the prepared pan and cool completely before cutting.