This is the Fantasy Fudge recipe from 1979 by Kraft; however, the original recipe calls for margarine instead of butter. I remember making this every Christmas as a little girl with my nana. She let me stir in the chocolate chips & of course lick the spatula when we were done.

Ingredients: 

3 cups sugar

¾ cup butter

⅔ cup (5⅓ fl. oz. can) evaporated milk

1 12-oz. pkg. Nestle semi-sweet chocolate chips

1 7-oz. jar Kraft marshmallow creme 

1 cup chopped walnuts or pecans, optional

1 teaspoon vanilla

Preparation:

Combine sugar, butter and evaporated milk in a heavy 2½-quart saucepan; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan- Nana always used butter to grease a glass Pyrex dish. Cool; cut into squares. Makes 3 pounds.