Quickly make about 3 pounds or about 50 1-inch cubes, of delicious fudge. Note: Do not substitute sweetened condensed milk for the evaporated milk. Recipe from Jet-Puffed® Marshmallow Cream - Favorite Brands International, Inc.

• 3/4 cup (1 1/2 sticks) margarine or butter
• 1 5-ounce can (2/3 cup) evaporated milk
• 1 7-ounce jar Jet-Puffed®Marshmallow Cream
• 1 teaspoon vanilla extract

• 3 cups sugar
• 1 12-ounce package semi-sweet chocolate chips
• 1 cup chopped nuts - optional

1. Lightly grease a 13-x9-inch or 9-inch square pan.
2. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
3. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
   • High Altitude: Decrease recommended temperature (234°F) 2 degrees for every 1,000 feet above sea level.
4. Gradually stir in chocolate chips until melted. Add all remaining ingredients and mix well.
5. Pour into prepared pan. Cool at room temperature. When cooled, cut into squares.