Fudge

• 3 c. sugar
• 2/3 c. evaporated milk
• 1/2 c. butter
• 2 c. semisweet chocolate chips
• 1 jar (7 to 7.5 oz.) marshmallow creme
• 1 t. vanilla extract

1. Butter a 13" x 9" x 2" pan. In heavy 3 quart saucepan, combine sugar, evaporated milk  and butter. Bring to a full rolling boil over medium high heat, stirring constantly.
2. Reduce heat to medium and boil 4 to 5 minutes (approximately 234°F), stirring constantly.
3. Remove from heat and stir in chocolate chips, marshmallow creme, nuts and vanilla. Pour into buttered pan and cool until firm.

Note:  If you are cooking candies, you can decrease the cooking temperature in the recipe by 2º for each 1,000 feet of elevation. The candies concentrate much faster at higher altitudes, therefore lower temperatures and shorter cooking times are required.

For here in Utah, I boil most fudge recipes for 4 minutes. (about 225 degrees)