Marshmellow Fudge

4 1/2 cups sugar

1 can evaporated milk

1 tsp. vanilla

1 tsp. salt

1  1/3 cubes butter

1/4 tsp. cream of tartar

3  (11.5  oz.) packages milk chocolate chips

1  (13 oz.) jar marshmellow creme

1 pound of chopped nuts (optional) 

Butter a jolly roll pan.

Bring sugar, butter and milk to a boil for 7 minutes – stirring constantly.

Take from heat and add vanilla, salt and remaining ingredients.

When it cools, beat smooth and turn onto a buttered jelly roll pan.

Cut into squares.

Fudge can also be poured directly into Christmas tins.

Recipe Source: Cindy E.