This fudge recipe is so quick and easy to make. When I made it last I poured it into the pan and stirred chopped pecans in one half. It was an easy way to have a combination of plain fudge and fudge with nuts.
Let the fudge harden in the pan for several hours. Then cut it into pieces and remove from the pan. I like to keep the fudge in the refrigerator so that it is chilled and firm when serving. (I recommend removing the fudge from the pan before chilling the fudge so that it easier to take out of the pan.)
I found this recipe in our family recipe box several years ago. But when I was just making it, I realized that pretty much the same recipe is on the back of the Kraft Jet-Puffed Marshmallow Creme jar. So I am assuming that this is the original source.
3 cups sugar
¾ cup butter
2/3 cup (6 oz can) evaporated milk
6 ounces of semi-sweet chocolate chips
1 small jar marshmallow cream
1 cup chopped nuts, optional
1 tsp vanilla
Mix the sugar, butter and milk. Bring the mixutre to a boil and heat for 5 minutes at medium heat. Remove from heat and stir in the chocolate chips. Add the remaining ingredients and beat to blend. Pour the mixture into a greased 9×13 pan and let cool and harden.