3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

18 oz chocolate chips
8 oz butter
2 tsp vanilla
1 pint marshmallow creme
2 cups chopped nuts

Over low heat, boil together for 15 minutes:

4 1/2 cups white sugar
1 can evaporated milk
Pour over chocolate chip mixture and whip with mixer for several minutes until smooth and begins to loose luster. Pour into buttered pan or large jelly roll pan.

Milnot® Fudge
1 cup Milnot® ( evaporated MIlk )
3 cups granulated sugar
1/3 cup butter or margarine
1 (7 ounce) jar Marshmallow Crème
1 (12 ounce) package chocolate chips(2 cups)
1 cup chopped nuts (optional)
1 teaspoon vanilla extract (optional)

Combine sugar, Milnot®, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan. Heat lowly to boiling, stirring frequently. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add nuts and vanilla extract. Pour into buttered 9-inch square pan. Cool at room temperature.

Yields almost 3 pounds.

Variations
Substitute butterscotch or peanut butter chips for chocolate chips.

INGREDIENTS:
3 cups sugar
3/4 cup butter or margarine
5-1/3 ounce can (2/3 cup) evaporated milk
12-ounce (2 cups) package semi-sweet chocolate chips
7-ounce jar marshmallow creme
1 cup chopped and lightly toasted nuts
1 teaspoon vanilla extract

METHOD:
Butter a 13 x 9-inch pan.
Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F.

Remove from heat.

Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended.
Pour into prepared pan. Cool at room temperature and then cut into square

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now the really good variation of your favorite?

Peanut Butter Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
2 cups peanut butter
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in peanut butter till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.