Remarkable Fudge

I made and delivered plates of Christmas treats to some of our friends and neighbors this past week and made a few things for the first time ever. Fudge was one of the things that I had never made before. I tried a recipe out of the Better Homes and Gardens cookbook. I tried to follow the directions exactly and the fudge turned out really well, although it's not quite as good as the one I remember my mom making. Maybe I should have asked her for the recipe. But still, I would be willing to use this one again and even to try the variation it gives for Peanut Butter-Chocolate Fudge (substitute peanut butter for regular butter and omit chocolate bar).

4 cups sugar
10 oz evaporated milk (1 1/3 cups total)
1 cup butter
1 12 oz package semisweet chocolate pieces
1 7 oz dark chocolate or milk chocolate candy bar, cut up (optional)
1 7 oz jar marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Line a 9x13" baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
Butter sides of a heavy 3-quart (or larger) saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes.
Remove pan from heat. Add chocolate pieces, cut-up chocolate bar (if desired), marshmallow creme, walnuts, and vanilla; stir till chocolate melts and mixture is combined. Beat by hand for one minute. Spread in the prepared pan. Score into 1" squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 lb (96 pieces).