Rebecca’s Fantasy Fudge

3  sticks butter, softened (1-1/2 cups)

6  cups granulated sugar

2  5-oz. cans evaporated milk (1-1/2 cups)

1/2  teaspoon cream of tartar

2  12-oz. packages Hershey’s milk chocolate chips

1  13-oz. jar marshmallow creme

2  teaspoons vanilla

2  cups chopped walnuts, optional

Grease two 9×13-inch pans. Mix butter, sugar, milk, and cream of tartar in large, heavy saucepan. Bring to full, rolling boil over medium heat. Stir constantly. Boil 5 minutes or until temperature reaches 234 degrees F (soft ball stage). Remove from heat. Stir in chips. Add marshmallow creme. When mixture reaches a dull gloss, stir in vanilla. (Mixture will be heavy.) Pour into pans. Cool. Yield: Approximately 6 pounds of fudge.

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