Fantasy Football Fudge

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup)
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla
• 1 oz. BAKER'S White Chocolate

1. Line 9-inch square pan with foil, with ends of foil extending over sides.
2. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly.
3. Cook 4 min.
4. or until candy thermometer reaches 234F, stirring constantly.
5. Remove from heat.
6. Add semi-sweet chocolate and marshmallow creme; stir until chocolate is completely melted and mixture is well blended.
7. Stir in vanilla.
8. Pour into prepared pan; spread to evenly cover bottom of pan.
9. Cool completely.
10. Use foil handles to lift fudge from pan before cutting into 40 football shapes with 1-inch cookie cutter.
11. Melt white chocolate as directed on package; spoon into resealable plastic bag.
12. Cut small piece off one bottom corner of bag; use to draw laces on footballs.

sugar, butter, milk, chocolate, jetpuffed marshmallow creme, vanilla, s white chocolate

Taken from www.kraftrecipes.com/recipes/fantasy-football-fudge-163558.aspx (may not work)