Lightly butter a 9x13 baking dish (if you want thicker fudge, use a smaller dish). I double recipe and use a lightly buttered cookie sheet. Set aside.
In a large dutch oven, combine sugar, margarine, and evaporated milk and place on stove top over medium heat, stirring constantly to prevent scorching.
Bring to a full rolling boil and continue stirring/boiling for a full five minutes (SET TIMER).
When timer ends, remove pot from heat and stir in chocolate chips until melted.
Next, add in the marshmallow creme and vanilla. I use a handheld electric mixer for this step and beat until well combined and smooth.
If adding nuts, fold them into fudge now.
Pour fudge into prepared pan and quickly spread evenly into pan.
Cool fudge at room temperature and cut into small squares to serve...ENJOY!
Store in a covered plastic container in the refrigerator.
Makes approx 3 lbs of fudge - RECIPE CAN BE DOUBLED, as noted above....use prepared cookie sheet for fudge or for thicker fudge, use original 9x13 pan for doubled recipe
