1

Line 9" square pan with aluminum foil. Spray with nonstick spray.

2

Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3

Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.

4

Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.