5 oz evaporated milk sweetened canned () (Do not use condensed milk.)
7 oz marshmallow crème jet-puffed
12 oz baker's semi-sweet chocolate chopped
3 cups sugar
1 tsp vanilla
1 cup planters walnuts chopped
Equipment
frying pan
sauce pan
aluminum foil
candy thermometer
Directions
Line 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of 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 234F, stirring constantly.
Remove from heat.
Add chocolate and marshmallow creme; stir until melted.
Add nuts and 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 1-inch squares.
