This is the recipe I usually use....looks quite similar.
Ingredients
- 3 cups sugar
- 3/4 cup unsalted butter, or margarine
- 2/3 cup evaporated milk (not sweetened condensed milk)
- 2 cups semisweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon pure vanilla extract
- 1 cup assorted nuts, chopped and lightly toasted (optional)
Line a 9 x 13-inch pan with foil, leaving an overhang on all sides, and spray with nonstick cooking spray.
Combine the sugar, butter, and milk in a large saucepan over medium heat.
Bring to a boil, stirring constantly with a wooden spoon. If you have a
candy thermometer at hand, insert it at this point. Cook the mixture, stirring constantly until the candy thermometer reads 234 F. If you don't have a candy thermometer, simply boil the sugar mixture for 5 minutes over medium heat. Continue to stir throughout this process.
Remove the pot from the heat. Stir in the chocolate chips. Once they have melted, the mixture should have a smooth, velvety texture. Add the marshmallow creme, then stir until completely combined.
Finally, stir the vanilla and nuts into the mixture until the nuts are evenly distributed throughout the fudge.
Pour the fudge into the prepared pan and spread it into an even layer with a heatproof spatula. Let the fudge set at room temperature; this may take several hours.
