Elaine Gunter's Christmas Fudge

Prep 1st: Get stove hot, heat to high, and grease pan(s) and have dry ingredients ready.

INGREDIENTS:

Bring to boil:

4 ¼ c. white sugar

1 can (12 oz.) Evaporated Milk

ADD:

12 oz. semi-sweet chocolate chips

2 cubes (1 cup) margarine or butter

1 ea. 7 oz. Hershey Bar (Milk Chocolate)

1-2 tsp. vanilla

1 ea. 7 oz. jar Marshmallow Crème

DIRECTIONS:

In approx. a 5 qt. stainless steel stockpot, combine white sugar & evaporated milk. Bring to a rolling boil. Reduce heat to med-high (enough to keep the boil, without scorching bottom of pan) and boil for 8 minutes.

Stir constantly.

After 8 minutes, remove from heat and add the remaining ingredients.
Mix together using an electric blender until smooth.

If adding pecans, add them now.

Then pour into a greased 9x13 pan or individual Ziploc Glad plastic containers. Refrigerate until set. Keeps refrigerated up to 2 weeks. May be frozen.