Well, like everyone else I have been really busy, but I had to make time for my annual Christmas fudge making:) Years ago I started making the recipe that is on the back of the Jet puffed marshmallow creme jar, and I had such great luck with it, I have been making it ever since. I even get yearly requests for it:) I used these cute little gingerbread men jumbo "sprinkles" to add a festive touch. I like it:)
I wanted you to see the beautiful Martha Stewart treat liners that were sent to me by Kathia of Pink Little Cake. Aren't they so pretty?
They make my fudge look fancy! Thank you, Kathia!
I love the firm consistency of this fudge. It has a nice bite, and the sturdiness is perfect for shipping to far off family and friends.
3 cups sugar
3/4 cup butter ( 1-1/2 sticks)
1 small can (5 oz.) evaporated milk (about 2/3 cup)
12 oz. (2 cups) semi sweet chocolate chips
7 oz. jar marshmallow creme
1 cup chopped walnuts-optional(I don't add)
Bring sugar, butter, and milk to a rolling boil for 5 minutes, stirring constantly.
Remove from heat.
Stir in chocolate chips.
Stir in marshmallow creme.
Stir in vanilla.
Stir in nuts.
Pour into a greased (I use butter) 13"x 9" x 2" OR 9" x 9" x 3" pan.
Cool to room temperature before cutting into pieces.