Ingredients
1-1/2 teaspoons plus 3/4 cup butter, softened, divided3 cups sugar1 can (5 ounces) evaporated milk (about 2/3 cup)1 package (12 ounces) white baking chips1 jar (7 ounces) marshmallow creme1 teaspoon vanilla extract
Preparation
Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter.
In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
