Marshmallow Fudge

Line a 9×9 inch pan with parchment paper allowing parchment to fold up and over the sides of the pan for easy removal and cutting of fudge.

Place first three ingredients in a large heatproof bowl. Set aside.

In a 3 quart saucepan, mix sugar, evaporated milk and 1 tablespoon of butter. Bring to a full rolling boil over medium-high heat, stirring constantly for about 5 minutes, until temperature reaches 233 degrees F. Add the remaining butter and heat until melted. Return to a boil, stirring constantly. When mixture reaches a boil again, turn off heat and pour the hot mixture into the bowl containing the marshmallow creme, chocolate chips and vanilla. Stir until smooth and melted. Pour fudge into prepared 9×9 inch pan.

Cool at room temperature until firm. To cut, chill 30 minutes, pull out of pan by the parchment paper edges, place on cutting board and cut.