#1114 - Vanilla Marshmallow Fudge

(by Shirley McNevich)

1 - 12oz. can Carnation evaporated milk
1 - 7.5oz. jar Fluff marshmallow
4 cups white sugar
2 TBSP butter (NO SUBSTITUTES)
1-2 tsp. vanilla (1 tsp. if pure vanilla, 2 tsp. if imitation vanilla)
candy thermometer
chopped nuts (optional)

Butter an 8" square fudge pan--set aside. In a saucepan over medium heat add evaporated milk, white sugar and butter--cook and stir. Insert candy thermometer and keep cooking/stirring until candy thermometer reaches 234 degrees. When temperature is reached, remove saucepan from heat and let it rest for 1-2 minutes. Add the Fluff and vanilla to the fudge mixture--stir with a spoon vigorously until smooth and creamy. Pour/scrape fudge batter into the prepared pan. Lightly sprinkle chopped nuts on top of the fudge (if you wish). Let the fudge cool to room temperature, then refrigerate until fudge gets hard. Remove fudge from refrigerator and cut into squares.