Dark Chocolate Fudge

Yield

2 1/4 pounds

Ingredients

1 1/2 cups granulated sugar
1 (7 ounce) jar marshmallow creme
1 (5 ounce) can (about 2/3 cup) evaporated milk
1/4 cup butter or margarine
1 (12 ounce) package (2 cups) dark chocolate chips
1/2 teaspoon vanilla extract

Directions

Line an 8" x 8" or 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a heavy medium saucepan over medium heat, combine sugar, marshmallow creme, evaporated milk and butter. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Remove lid and continue to cook, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat. Add chocolate chips and vanilla. Stir just until chips are melted. Pour into prepared pan.

Refrigerate 1 hour or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Storage

Store tightly covered in a cool, dry place.

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