Here is another little treat that I made before Christmas. I was SO busy last Friday baking! This fudge turned out excellent though! And it’s the recipe off the back of the Kraft Marshmallow Creme jar!
what you need
LINE 9-inch square pan with 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 squares.