Toasted Marshmallow Fudge

Place vanilla and white chocolate chips in a large mixing bowl and set aside. Mix sugar,evaporated milk, and 1 tablespoon of butter in a medium saucepan. Bring to a full rolling boil over medium-high heat, stirring constantly to avoid scorching. Continue boiling and stirring mixture until candy thermometer reaches 233° F. Add the remaining butter and Toasted Marshmallow Creme to the boiling mixture, mix until smooth while still heating. Bring back up to a boil, stirring constantly. Immediately pour the hot mixture into the bowl of chips and vanilla. Blend well. Pour the fudge into an 8” x 8” greased pan. Cool at room temperature until firm and cut into squares.  Helpful Hints: Heat mixture longer for firmer fudge. • Use 7 oz. evaporated milk for softer, creamier fudge. • May Substitute Chocolate Chips for White Chocolate Chips.