4 cups sugar
2 (5 ounce) cans evaporated milk
1 cup margarine
1 (12 ounce) package semisweet chocolate
1 (7 ounce) jar marshmallow creme
1 cup chopped nuts, optional
1 teaspoon vanilla

Line a 13x9x2 inch-baking dish with enough aluminum foil to extend over edges. Spray foil with nonstick cooking spray and set aside. Combine sugar, milk and margarine in a saucepan and cook over medium heat until boiling. Continue cooking until a candy thermometer reads 236 degrees, about 12 minutes. Remove from heat and add chocolate, marshmallow creme, nuts and vanilla; stir until chocolate melts. Spread fudge into pan. Score into 1 inch squares using a knife while warm but don’t cut until firm. Store in refrigerator.

Makes 48 Servings
Serving Size: 2 (1-inch) squares