Fantasy Fudge

2/3 cup margarine

7 oz. Marshmallow Crème

3 cups sugar

5 oz. evaporated milk

12 oz. pkg. chocolate chips

1 tsp. vanilla

1 cup nuts, chopped

Directions:  Combine sugar, margarine, and milk in heavy saucepan; bring to a full 

boil; stir constantly.  Continue boiling 5 minutes over medium heat or until candy 

thermometer reaches 234 degrees, stirring constantly to avoid scorching.  

Remove from heat; stir in chocolate pieces until melted.  Add marshmallow crème, 

vanilla and nuts, mix until well blended.  Pour into greased 13” x 9” pan.  Cool at 

room temperature.  Cut into squares.  Refrigerate.  Makes 3 pounds.

Comment:  Be sure to check expiration date on marshmallow crème.  Fudge will not 

harden if crème is old.