Traveling Fudge

By carvalhohm

Ingredients

• 3 c. sugar
• 1 c. evaporated milk
• 1/2 c. butter
• 12-oz. pkg. semi-sweet chocolate chips
• 1 c. marshmallow creme
• 1 t. vanilla extract
• Optional: 1 c. coarsely chopped pecans or walnuts

Details

Servings 3
Adapted from gooseberrypatch.com

Preparation

Step 1

In a heavy 5-quart Dutch oven over medium heat, bring sugar, milk and butter to a rolling boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring constantly to prevent scorching, to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips and marshmallow creme until melted and well blended. Add vanilla and nuts, if desired. Pour into a buttered 13"x9" baking pan. Cool and cut into squares. Store in an airtight container.

Makes 2-1/2 to 3 pounds.