Directions

1. Line 9-inch square pan with aluminum foil or parchment paper, crisscrossing to make a sling.
2. Combine the sugar, butter and evaporated milk in a heavy-bottom saucepan. Bring to a rolling boil over medium heat, stirring constantly. Simmer and stir for 5-10 minutes or until it registers at 234°F on a candy thermometer. Remove from the heat.
3. Add the chocolate and marshmallow creme to the hot mixture; stir until melted. Add the nuts and vanilla.
4. Pour the hot fudge into the prepared pan; spreading evenly. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.