Chocolate Marshmallow Fudge
semisweet chocolate chips
Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.
Line a 13 x 9 x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
*4 cups miniature marshmallows may be substituted for marshmallow creme.