Kim's Kitchen

Fudge

• 3 C. Sugar
• 3/4 C. Butter (not margarine)
• 2/3 C. Evaporated Milk
• 10-12 oz Bag Chocolate Chips
• 1 tsp. Pure Vanilla Extract
• 7oz Jar Marshmallow Creme

As you're looking at this recipe you might (rightfully) think it reminds you of the recipe that used to be printed on the back of a jar of Marshmallow Creme from a well-known company. Over the years, that recipe has been changed and modified several times and the original can no longer be found on those jars. If it's not broke...well...just my opinion. This is as close the original as I can recall and how I've always made fudge. Enjoy!

Open your Marshmallow Creme, Chips & Vanilla and set aside. Grease your pan with butter, place on a potholder and set aside.

Add Sugar, Butter & Evaporated Milk to a large pot. Once butter has melted and you're able to stir everything together, attach your candy thermometer to the pot. Cook on medium-high heat, stirring constantly, until temperature reaches 234'

Remove from heat and immediately stir in Chips, Vanilla & Marshmallow Creme. Stir until the chips are all melted and the Creme is worked in. Turn out onto your buttered pan (a non-stick rubber spatula works great at getting it all out) and let cool.

Chips...what kind? That's one of the things I love the most about this recipe. Use whatever you want: semi-sweet, milk chocolate, white, butterscotch, caramel, salted caramel, cinnamon, mint, peanut butter...I've never had one that wasn't good!

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