Remarkable fudge

I've always had poor luck with fudge -- I wind up scorching it, or it fails to set up. But my husband loves (I mean looooves) fudge, so I decided to try again this week. I found this recipe for "remarkable fudge" in my tried-and-true Better Homes and Gardens New Cook Book. It was delicious and easy and despite my initial fears that it was not going to set properly, a quick trip into the fridge gave excellent results.

Even if you are not experienced making candy, try this one. You don't need a candy thermometer; just patience while stirring.

Remarkable fudge

4 cups sugar
10 ounces of evaporated milk
1 cup butter (2 sticks)
2 cups semisweet chocolate morsels
7 ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla

Line a 9x13x2 inch pan with foil, extending the foil over the edges of the pan. Butter the foil (we sprayed it with non-stick spray). Set aside.

Butter side of a heavy 3-quart saucepan (non-stick spray again). In the pan combine sugar, evaporated milk and butter.

Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes.

Remove pan from heat. Add the chocolate pieces and stir well.

Add marshmallow creme, walnuts and vanilla. Stir until all melts and is well combined.

Beat by hand for one minute. Spread into prepared pan. Score the fudge while it is still warm. When fudge is firm, use the foil to remove it from the pan. Cut into squares and store in a covered container in the fridge. Makes about 4 pounds or 96 pieces (if you cut it in small pieces).