Prepare Pan: Line an 8-inch square baking pan with foil, extending the foil over the edges for easy removal. Grease the foil lightly with butter or cooking spray.
Cook Fudge Base: In a medium saucepan, combine the sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly. Once boiling, continue to stir and cook for about 4 to 5 minutes, or until a candy thermometer reads 234°F (soft-ball stage).
Mix Fudge: Remove from heat and quickly stir in the chocolate chips until melted and smooth. Add the marshmallow creme and vanilla extract, stirring until well combined.
Add Nuts: Fold in the chopped nuts until evenly distributed throughout the fudge mixture.
Set Fudge: Pour the fudge into the prepared pan, spreading it evenly with a spatula. Allow it to cool at room temperature until firm, or refrigerate for faster setting.
Cut and Serve: Once set, use the foil to lift the fudge from the pan. Cut into squares and enjoy!
Variations:
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