Homemade Chocolate Fudge

My mother knew her way around the kitchen and wasn't afraid to try new things.  One  favorite of hers was candy, she loved candy, and we affectionately called her "The Candy Queen" (she ate a little too much candy!).  She also knew how to make it.  She would make Old Fashioned Red Candy Apples for Halloween, Chocolate Dipped Coconut and Peanut Butter Eggs for Easter, and Peanut Butter and Chocolate Fudge for Christmas.  My youngest daughter, has been dubbed the new "Candy Queen" in our family, because like my mother, she eats a little too much candy!  This is the recipe she used for her Chocolate Fudge. Enjoy, just like we do over the Holidays!

Homemade Chocolate Fudge

INGREDIENTS

3 cups  sugar

¾ cup  butter or margarine

1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1 12 oz package Semi-Sweet Chocolate Chips (or use three – 4 ounce bars of semi sweet chocolate, chopped)

1 jar (7 oz.) Marshmallow Creme

1 tsp.  vanilla

DIRECTIONS

Line a 9-inch square pan or baking dish with foil, with the ends of the foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan.  Cool completely. Use foil handles to lift fudge from pan before cutting into squares.