Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. Parkay margarine
2/3 c. evaporated milk
1 tsp. vanilla
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar Kraft Marshmallow Creme

Preparation

Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan; bring to a full, rolling boil, stirring constantly to prevent scorching.
Remove from heat; stir in chocolate pieces until melted.
Add Marshmallow Creme and vanilla; beat until well blended.
Pour into greased 13 x 9-inch pan.
Cool at room temperature.
Makes 3 pounds.