In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar.
Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme.
Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm the n cut along the scored lines.
Rich Cocoa Fudge
"Variations: Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. Marshmallow-Nut Cocoa Fudge: Increase cocoa t o 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)" Original recipe yield: 1.75 pounds.
INGREDIENTS:
3 cups white sugar
2/3 cup HERSHEY'S Cocoa Powder
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when remove d from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat. Add butter and vanilla. DO NOT STIR.