Fantasy Fudge (Jen Style)
3/4 cup (1 1/2 sticks) of butter
1 small can (5 oz.) evaporated milk (about 2/3 cup)
3 cups sugar
1 package of Hershey's Milk Chocolate chips
1 jar of puffed marshmallow cream (7 oz)
1 tsp. vanilla
Heat butter, evaporated milk, and sugar to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly.
Once it’s boiling, set the timer for four minutes, (or stick one of those old school candy thermometers in until it reaches about 234 degrees F), stirring constantly to prevent scorching. (I prefer the timer, it tends to be just right that way). Remove from heat.
Stir in marshmallow crème and chocolate chips until melted, then stir in the vanilla.
Pour immediately into a foil lined 9-inch-square pan*. Cool at room temperature at LEAST 4 hours. Cut into squares (smaller is better because they are tall pieces). Store in an airtight container (I prefer tupperware and in the fridge).
Makes 3 lbs. or 40 servings, 2 squares each (about, if you cut 1 inch squares).
*If you have to let the fudge sit for a minute before you pour it (while you line a pan with foil) and it starts to look chunky, just stir it some more and it will be fine. It's easiest if you line the pan before you start the fudge.
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