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Creamy Fudge

Creamy Fudge

24 Hr(s) 35 Min(s)
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1 serving
Original recipe yields 1 serving
1 1/2 cups sugar
1/2 cup butter or margarine
1 can (5 fluid oz.) evaporated milk (about 2/3 cup)
1 jar (7 oz.) Kraft Jet-Puffed Marshmallow Creme
3 cups semi-sweet chocolate chips
1/2 tsp vanilla extract
2 cups Planters Walnuts, toasted, coarsely chopped
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Let's Make It
1
1. Lightly grease a 9x9x2" pan, set aside.
2
2. Heat sugar, butter/margarine, milk, and marshmallow creme in a heavy saucepan over medium heat, until mixture boils, stirring constantly. Boil and stir for 3 minutes.
3
3. Add chocolate chips and vanilla, stirring until chips are melted. Stir in walnuts.
4
4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1" squares. Store in air tight container in fridge. For creamer fudge, let stand at room temp. 1 hour before serving.
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