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Deep Dark Fudge

1 1/2 cups granulated sugar
1 (7-ounce) jar marshmallow creme
1 (5-ounce) can evaporated milk (about 2/3 cup)
1/4 cup butter or margarine
2 cups (12-ounce package) HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 teaspoon vanilla extract

1. Line 8 or 9-inch square pan with foil. Butter foil; set aside.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
3. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm.
4. Cut into squares. Store tightly covered in a cool, dry place.

Makes about 2 1/4 pounds fudge.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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