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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 pounds)
Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
Butter the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, evaporated milk and salt. Cook and stir over medium-high heat until mixture comes to boiling. Reduce heat to medium; continue cooking and stirring for 10 minutes.
Remove saucepan from heat. Add milk chocolate, semisweet chocolate chips, marshmallow creme, 1 cup nuts (if desired) and vanilla. Stir until chocolates are melted and mixture is combined. Using a wooden spoon, beat for 3 to 5 minutes or until mixture starts to become thicker.
Immediately pour fudge into the prepared pan; shake pan gently to spread fudge to edges of pan. Cover and chill for 2 to 3 hours or until firm. Using the edges of the foil, lift fudge out of pan. Cut into rectangles. If desired, sprinkle top with additional nuts.