Whoppers Fudge

1/2 cup butter
2 1/2 cups sugar (extra-fine granulated preferred)
5 oz. evaporated milk
12 oz. Guittard's or Hershey's premium white chips (we used half white and half chocolate)
6-7 oz. marshmallow creme/Fluff (or 2 cups mini-marshmallows)
2 1/2 cups of Whoppers, cut into halves (reserve 36 halves)
1 tsp. vanilla extract

Line a 9 x 9 inch pan with aluminum foil and set aside.

Place chips, vanilla, and marshmallow cream 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 to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235 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 chips, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted mixing 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 whopper halves on surface spread evenly.

Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

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