Fantasy Fudge

Combine the Parkay margarine, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture reaches a rolling boil.

Continue boiling for exactly 1 minute while stirring constantly, then remove from heat.

Add the Baker's semi-sweet chocolate chips, Kraft marshmallow creme, and vanilla to the hot mixture, stirring until the chocolate and marshmallow are completely melted and smooth.

Pour the hot fudge mixture into a parchment-lined 9×13-inch baking pan, spreading it evenly to the edges.

Allow the fudge to cool at room temperature for at least 2 hours, or until it reaches a firm, set consistency.

Cut the cooled fudge into bite-sized squares using a sharp knife, wiping the blade between cuts for cleaner edges. Store in an airtight container at room temperature.