Fantasy Fudge (marshmallow cream)

This is a versatile, foolproof, delicious fudge recipe.  It used to be on the Kraft marshmallow label, but I found it here on Delishably.

Ingredients

• 3 cups white sugar
• 3/4 cup (1 and 1/2 sticks) real butter
• 2/3 cup evaporated milk
• One 12-ounce package semi-sweet chocolate chips or white chocolate chips
• One 7-ounce jar marshmallow cream
• 1 teaspoon real vanilla extract
• 1 cup chopped walnuts, optional

Instructions

1. Lightly coat the bottom of a 13x9-inch baking pan with cooking spray or butter; set aside.
2. Over medium heat, combine sugar, butter, and evaporated milk in a 3-quart saucepan. Place a candy thermometer in the pan so that the bottom tip of the thermometer is well into the mixture but does not touch the bottom of the pan.
3. Heat, stirring, until the butter has melted, and the sugar has dissolved. You'll know the sugar has dissolved when the mixture feels smooth rather than grainy as you stir.
4. Continue cooking and stirring the mixture over medium heat, allowing it to reach a full, rolling boil. As you stir, drag the spoon across the bottom of the pan to prevent the mixture from scorching or burning.
5. Stir constantly as the mixture boils until your candy thermometer reads 234°. If you don't have a candy thermometer, boil and stir the mixture for 5 minutes.
6. Remove pan from heat. Add chocolate chips to hot mixture, and stir until melted.
7. Stir in vanilla extract, marshmallow cream, and nuts (if desired) until evenly blended.
8. Pour mixture into greased pan and allow to cool. Cut into squares; store fudge in an air-tight container for optimal freshness.

*Peanut Butter Fudge -  sub peanut butter chips for chocolate or white chips, leave out nuts
*Alternate PB Fudge  -  leave out butter and chips and add a 12-oz jar of creamy or crunchy peanut butter
* Chocolate Mint Fudge -  add 1/2 tsp of peppermint extract, leave out nuts; if desired, sprinkle top with crushed candy cane or crushed Andes mints before it cools
* Maple Walnut Fudge -  use white chocolate chips,  sub 1 1/2 brown sugar for half the white sugar, sub 1/2 tsp maple extract for half the vanilla extract