Ingredients:
3 Cups sugar
3/4 Cup margarine or butter
5 oz can of Milnot evaporated milk
12 oz Ghirardelli semi sweet chocolate chips
7 oz jar of JetPuffed marshmallow cream
1 tsp vanilla
Optional: 1 cup of chopped pecans or other nuts
Directions:
1. Either line a pan with aluminum foil with the edges of the foil extending over sides or lightly spray pan with cooking spray. You may use a 9 inch square pan for thicker fudge or a larger pan for thinner fudge.
2. Bring sugar, butter, and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly.
3. Cook 4 minutes or to 234 degrees on a candy thermometer. Stir constantly.
4. Remove from heat.
5. Stir in chocolate chips until melted followed immediately by marshmallow cream until well blended.
6. Stir in vanilla and nuts and mix very well.
7. Pour into pan and spread to cover evenly.
8. Cool completely.
9. If using foil, lift fudge from pan and cut into squares. If using cooking spray, you may either lift pan upside down to release or cut directly from pan