Angela's Awesome Fudge

By adventurefamily5

This is the basic recipe from the marshmallow creme jar, but with a small tweak. Turns out so great every time! Thanks, Aunt Angela for all the fudge you mailed to us while we were out serving our country! LOVE YA!

This recipe can be left on counter in an airtight container, and mails to people well... as long as they don't live in 100 degree weather.

Ingredients

• 3 c sugar
• 3/4 c butter (1.5 sticks)
• 2/3 c evaporated milk (small can)
• 12 oz semi-sweet chocolate chips (2 cups)
• 7 oz jar marshmallow creme
• 1 c chopped nuts (optional)
• 1 tsp vanilla
• 2 drops almond flavoring (Wilton is great)

Preparation

Step 1

Prepare a 9x13 pan by lining with tin foil. I very lightly spray it with Pam.

Place measured chocolate, marshmallow creme, and pre-measured vanilla and almond flavor by stove with a timer nearby. Mix sugar, butter and milk in a stainless steel pot and bring to a rolling boil. Boil 6 full minutes on medium heat, stirring constantly with a wire whisk. Don't be tempted to walk away, and if your arm is tired, switch hands.

Remove from heat, stir in chocolate till melted, and creme. Add vanilla, almond, and nuts and mix well. You'll know you're going to have perfect fudge because it will want to glaze over as you are working it.

Pour into pan and level out. Place in a cool place to set, about 4 hours. Remove fudge on foil and place on counter or cutting board. Slice into small bites. Store in airtight container.