3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts
1 Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).
2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.
3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.
4 Pour into prepared pan.
5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.
Makes about 3 pounds of fudge.
and know that you have finished you can get the fudge out and serve it to family and friends
