Creamy Fantasy Fudge - cooking recipe

Ingredients

1 1/3 cups evaporated milk (not a whole 12 oz. can)
3 cups sugar
1/2 cup butter
24 ounces semi-sweet chocolate chips
1/2 teaspoon salt
2 teaspoons vanilla extract
1 (13 ounce) jar marshmallow cream

Preparation

Grease a 13X9 metal pan with butter and set aside.
Add the first three ingredients to a large (4 qt.) sauce pan.
Bring to boil over medium heat, stirring continuously with a wooden spoon.
Boil, stirring continuously, over medium heat for five minutes.
Remove from heat and stir in the next three ingredients.
Stir in the marshmallow cream until well mixed.
Pour/spread into pan and chill.
To remove, dip pan in hot water for about 15 seconds, invert over a cutting board and shake and twist the pan until the fudge releases.
If you have time and space; put the fudge and cutting board back in the refrigerator for a while to let it re-set. The fudge tends to be sticky when it is fresh.
To get 96 pieces, cut the 13X9 rectangle in quarters, cut each quarter in half (across the short side), and each of the 8 small rectangles 3X4.