Marshmallow Cream Fudge
Ingredients
- Sugar - 3 c
- Butter - 3/4 c
- Evaporated Milk - 5-1/3 oz.
- Semi Sweet Chocolate Chips - 12 oz.
- Marshmallow Cream Fluff - 7 oz.
- Chopped Walnuts - 1 c
- Vanilla Extract - 1 tsp.
Instructions
Combine sugar, butter and milk; bring to rolling boil; stirring constantly. Boil five minutes over medium heat. Stir constantly. Remove from heat. Stir in chocolate chips until melted. Add marshmallow fluff, chopped nuts and vanilla extract. Beat until well blended. Pour into greased pan. Use either 8 inch square or 6-1/2 x 10-1/4 x 1 inch pan. Store for up to one month in refrigerator.
