See's Fudge

This fudge and I go way back!! I mean as far back as my memory allows me. Every year my grandma would work hard to fill a big box full of Christmas goodies for my family and one for my cousins. It was full of peanut cookies, chocolate chip cookies, banana bread, poor man's bread, a giant windmill cookie, and my two favorites- cinnamon rolls and this fudge! Yum!!

My grandma gave me the recipe when I got married and the first year that I didn't get to enjoy her fudge, I decided to tackle it myself. Fudge is a little intimidating, all that heating and bubbling and stirring. It felt like there were just too many things that could go wrong, but after a phone call to my grandma to learn a few of her secrets, I discovered that it wasnt so hard afterall. And look, even I can create a creamy delicious fudge that tastes just like grandma's!- well, almost anyway, can you ever really match grandma? :)

See's Fudge (from Grandma Vanderbilt)

4 1/2 cups sugar

12 oz. can of evaporated milk

1/2 lb. (2 sticks, 1 cup) butter, chopped into chunks

18 oz. chocolate chips (I used dark choc., but in the past have used milk choc., both work fine)

7 oz. jar of marshmallow creme (the recipe says 8 oz, but I can never find that size and it seems to work just fine missing that one ounce)

2 tsp. vanilla

*Put the sugar and evaporated milk in a 6 quart pan and bring it to a rolling boil over medium heat, stirring nearly constantly. When it begins to boil rapidly, begin timing, and allow it to boil rapidly for about 8 min, stirring constantly. (grandma says it will NOT burn! :)

*Take it off the heat and add the butter, chocolate chips and marshmallow creme. Transfer to a big bowl and beat until smooth and creamy.

*Add the vanilla (and nuts if you choose) and continue to beat until it thickens (usually takes around 7-10 mins)

*Immediately pour into a well buttered 9x13 pan and allow to cool in the fridge at least overnight, if not longer. (I usually store mine in the fridge)
Makes 5 lbs.