Creamy Fudge

• 1-1/2 cups sugar
• 1/2 cup butter or margarine
• 2/3 cup evaporated milk
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped
• 2 cups coarsley chopped walnuts

1. Heat sugar, butter or margarine, evaporated milk and marshmallow creme in heavy saucepan over medium-high heat until mixture boils, stirring constantly.
2. Boil and stir for 5 minutes.
3. Add chocolate to marshmallow mixture; stir until melted.
4. Add walnuts.
5. Pour immediately into foil-lined 9-inch square pan.
6. Spread evenly to cover bottom of pan.
7. Refrigerate 4 hours or overnight.
8. Cut into squares.
9. Store in airtight container in refrigerator.

sugar, butter, milk, jet, chocolate, coarsley

Taken from www.kraftrecipes.com/recipes/creamy-fudge-88252.aspx (may not work)