Remarkable Fudge

My mom made this fudges for years and it very good...

Remarkable Fudge

4 cups sugar
2 5 1/3- ounces cans (1 1/3 cups total) evaporated milk
1 cup butter or margarine
1 12-ounces package (2 cups) semisweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped walnuts (options)
1 teaspoon vanilla

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil: set pan aside.

Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, evaporated milk, and the 1 cup butter or margarine. Cook over
medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring frequently, till thermometer registers 236*, soft-ball stage. Mixture should boil at a moderate, steady rate over the
entire surface. Reaching soft-ball stage should take 12 to 13 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Add chocolate pieces, marshmallow creme, chopped walnuts, and vanilla.
Stir till well blended and chocolate is melted. Quickly turn fudge into prepared pan. While fudge is warm, score it into 1-inch squares. When candy
is firm, use foil to lift it out of pan; cut candy into squares. Store tightly covered in refrigerator.

Makes 117 pieces or about 3 1/2 pounds.