Fudge

INGREDIENTS
1 1/2 packages (12 squares) Bakers Semi-Sweet Baking Chocolate, chopped
3 cups sugar
1 1/2 sticks butter (3/4 cup)
1 small can evaporated milk
1 (7 oz.) jar Jet Puffed marshmallow creme
1 teaspoon vanilla

DIRECTIONS
1 - Heat sugar, butter & evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly.
2 - Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly (about 4 minutes). Remove from heat.
3 - Stir in chocolate & marshmallow creme until melted. Stir in vanilla
4 - Spread immediately in a foil lines 9X13 pan. Cool at least 4 hours at room temperature.
5 - Cut into 1 inch squares and store in airtight container

THOUGHTS
Another staple dessert at the Mullinax home at Christmastime