Ingredients
1 teaspoon plus 1 cup butter, divided 4 cups semisweet chocolate chips1 jar (7 ounces) marshmallow creme4-1/2 cups sugar1 can (12 ounces) evaporated milk2 teaspoons vanilla extract1 cup chopped walnuts, optional
Preparation
Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer.
In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate.
