Creamy Fudge

1 ½ c. sugar

½ c butter or margarine

1 (5 oz.) can evaporated milk (approx. 2/3 c)

1 (7 oz) marshmallow cream

3 c semisweet chocolate chips

½ tsp vanilla

2 cups nuts, coarsely chopped

1.      Lightly grease a foil-lines 9X9X2 pan; set aside.

2.      Heat sugar, butter or margarine, milk and marshmallow cream in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes.

3.      Add chocolate chips and vanilla, stirring until chips are melted.  Stir in nuts.

4.      Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1 inch squares.  Store in airtight container in refrigerator.  For creamier fudge, let stand at room temperature 1 hour before serving.