Instructions

1. 1
   Line a square or pan with foil so that foil extends over sides of pan; butter foil.
2. 2
   In large saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. 3
   After 5 minutes of constant stirring, remove saucepan from heat.
4. 4
   Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
5. 5
   Pour into buttered, foil-lined pan. Cool to room temperature.
6. 6
   Score fudge into 36–48 squares. Refrigerate until firm.
7. 7
   Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.