¾ cup butter or margarine
2/3 cup evaporated milk
12 oz Baker’s semi sweet chocolate, chopped (12 oz chocolate chips)
1-7 oz jar marshmallow crème
1 cup chopped walnuts
1 teaspoon vanilla
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Merry Christmas and Happy Holidays to all!
Here is my Christmas wall hanging from Shabby Fabrics Year in Words:
Here are the rest of the wonderful bloggers this week--be sure to check them out!