Silky smooth fudge every single time!
Line an 8 x 8-inch-inch pan with non-stick foil and set aside.
Bring sugar, butter and evaporated milk to full boil in a large saucepan, stirring constantly.
Cook until your candy thermometer reaches 234°, which should take about 4-5 minutes. Remove from heat.
Add chocolate and marshmallow creme and stir until melted. Add vanilla and stir until combined.
Pour into prepared pan; spread evenly with an off-set spatula. Cool completely, then cut into 1-inch squares.