Creamy Fudge From Kraft - cooking recipe

Ingredients

1 1/2 cups sugar (300 gms)
1/2 cup butter (1 stick, 114 gms)
2/3 cup evaporated milk (5 oz can)
1 (7 ounce) jar marshmallow creme
1 pinch salt
3 cups semi-sweet chocolate chips (1 1/2 12 oz bags)
1/2 teaspoon vanilla extract
2 cups chopped walnuts (optional)
1 cup milk chocolate chips (optional)

Preparation

Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
Boil and stir for exactly 5 minutes.
Add chocolate chips and vanilla extract.
Stir until smooth.
Stir in optional walnuts.
Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.