Creamy Fudge

This recipe was on the back of the marshmallow cream jar for one year and then disappeared. I think it is much better than Fantasy Fudge. It has less sugar and more chocolate.

1 1/2 cups sugar
1/2 cup butter
5 oz can evaporated milk (2/3 cup)
7 oz jar marshmallow cream
3 cups chocolate chips ( I use 2 cups semi-sweet and 1 cup extra dark)
1/2 tsp. vanilla

Grease foil and put in a 9 x 9 inch pan.

Heat sugar, butter, milk and marshmallow cream in a 3 qt. saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.

Remove from heat. Add chocolate chips and vanilla, stirring until chips are melted.

Spread into pan. Refrigerate overnight. Cut into 1-inch squares. Store in fridge, keeps well.

For creamier fudge, let stand at room temperature for 1 hour before serving.