Pinon-Chocolate Fudge recipe

1 (7 ounce) jar Marshmallow Crème
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
12 ounces semisweet chocolate chips
1 cup piñon nuts
1 teaspoon vanilla extract

In a heavy saucepan, combine Marshmallow Crème, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly.

Remove from heat. Add chocolate chips and stir until melted and smooth. Stir in piñon nuts and vanilla extract. Pour into a foil-lined 8-inch square pan. Chill until firm.

Makes about 2 pounds.