Fantasy Fudge

My mother Carol's recipe. This is so completely fantastic that I cannot even tell you. Easy to make, very little measuring involved. You can make two batches for about $10. The only special equipment you need is a candy thermometer.

3/4 cup butter (I usually use 1 stick of margarine and 1/2 stick of unsalted butter)
3 cups white granulated sugar
2/3 cup evaporated milk ( one 12 oz can will make two batches)
1 package (12 oz) chocolate chips (cheap is okay as long as its real chocolate)
1 jar (7 oz) marshmallow creme
1 cup chopped nuts (Mom prefers pecans, I prefer walnuts)
1 teaspoon vanilla extract

Grease one 9-inch square pan very well with butter or margarine.

In heavy 3 qt. saucepan, combine butter, sugar and milk. Bring to a boil over medium heat, stirring constantly (stirring constantly means constantly) to prevent scorching. Continue until candy reaches 234 degrees. Remove from heat. Stir in chocolate chips and stir until melted. (The chips will melt better if you stir will gradually pouring in chips; if you dump the chips in they will clump up). Add remaining ingredients and stir until marshmallow creme is completely incorporated. Pour into prepared pan. Cool completely. Cut into squares. Store covered. (Fudge will harden slightly as it cools, but stays soft.)

It is best to buy the cheapest metal pan with fairly squared off angles that you can find. Cutting the fudge will scar the pan. If you use a glass pan, the outer pieces will have a rounded edge.

Do not try to make a double recipe.

You can change the extract to peppermint or add crushed peppermint hard candy for half the pecans. You can add some instant coffee before cooking to make mocha fudge. You can substitute white chips (but this is a little trickier because some brands are better than others) You can use half chocolate and half peanut butter chips and use chopped roasted peanuts.