1 (12 ounce) package Guittard’s or Hershey’s premium white chips
1 teaspoon vanilla extract
6-7 ounces Marshmallow Creme
5 ounces evaporated milk
2 1/2 cups sugar
1/2 cup butter
2 1/2 cups Whoppers, cut into halves (reserve 36 halves)
Line a 9-inch pan with aluminum foil and set aside.
Place white chips, vanilla extract and Marshmallow Creme into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue boiling until the boiling temperature reaches 235 degrees F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds) .
Pour hot mixture over white chips, vanilla extract and Marshmallow Creme without scraping the sides of the hot saucepan. Mix until the chocolates are melted and mix thoroughly. Mix in Whoppers immediately before casting and fold over only 3 times. Cast into prepared pan. Cool at room temperature. As fudge cools in pan, place reserved whopper halves on surface, spreading evenly.
Chill in refrigerator prior to cutting. Remove from pan, remove foil, then cut into squares.