Fabulous Mint Fudge We Made Last Night! - cooking recipe

Ingredients

1 cup sugar
1 (7 ounce) jar marshmallow creme
1 cup butter or 1 cup margarine
1 (10 ounce) package Andes mint baking chips
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract

Preparation

Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.