Ingredients

1 cup sugar

1 (7 oz.) jar Marshmallow Creme

1 cup butter or margarine

1 package (10 oz.) Andes Baking Chips

1 (5 oz.) can evaporated milk (about 2/3 cup)

1 teaspoon vanilla extract

Preparation

  1. Lightly grease a foil-lined 9x9x2 inch pan; set aside.

  2. Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.

  3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted.

  4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.

Makes Approx. 4 pounds.