1. Line 8 or 9-inch (20 or 23 cm) square pan with foil. Butter foil; set aside.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring contstantly, 5 minutes. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place.
Makes about 2-1/4 pounds (1 kg) fudge.
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