Rich Chocolate Microwave Fudge

Sharron Higbee

4 cups sugar

1 can (14 oz) evaporated milk

1 cup butter/margarine

1 pkg (12 oz) milk chocolate chips

1 jar marshmallow crème

1 tsp vanilla

1 cup chopped nuts (optional)

In a 4 qt. micro-proof bowl, mix sugar, milk, and butter. Cook on high for 20-22 minutes, or until a few drops of mixture in cold water form a soft ball (234 degrees on a candy thermometer, don’t leave in while cooking). Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow crème until mixture is well blended. Add vanilla and nuts, mix. Pour into buttered 9 inch square dish for thick pieces or 12x7x2 inch dish for thinner pieces. Cool and cut into squares.