Marshmallow Fudge

• 1 teaspoon Vanilla
• 7 ounces, weight Marshmallow Creme
• 2 cups Semi-Sweet Chocolate Chips
• 2-1/2 cups Granulated Sugar
• 7 ounces, fluid Evaporated Milk
• 1/2 cups Butter, Divided

1. Line a 9x9 inch pan with parchment paper allowing parchment to fold up and over the sides of the pan for easy removal and cutting of fudge.
2. Place first three ingredients in a large heatproof bowl. Set aside.
3. In a 3 quart saucepan, mix sugar, evaporated milk and 1 tablespoon of butter. Bring to a full rolling boil over medium-high heat, stirring constantly for about 5 minutes, until temperature reaches 233 degrees F. Add the remaining butter and heat until melted. Return to a boil, stirring constantly. When mixture reaches a boil again, turn off heat and pour the hot mixture into the bowl containing the marshmallow creme, chocolate chips and vanilla. Stir until smooth and melted. Pour fudge into prepared 9x9 inch pan.
4. Cool at room temperature until firm. To cut, chill 30 minutes, pull out of pan by the parchment paper edges, place on cutting board and cut.

vanilla, marshmallow creme, chocolate chips, sugar, milk, butter

Taken from tastykitchen.com/recipes/desserts/marshmallow-fudge-2/ (may not work)