Angel Fudge

2 cups sugar
1 cup milk
1 cup Hershey's syrup
1 tbsp butter
1 tsp vanilla
3/4 cup marshmallow crème

Butter 8 inch square pan. In heavy 3 quart saucepan, combine sugar, milk and syrup. cook over medium heat, stirring constantly until well blended. Continue to cook without stirring to 234 degrees or until syrup, when dropped into very cold wave, forms a soft ball which flattens when removed from water. [Bulb of candy thermometer should not rest on bottom of saucepan.] Remove from heat. Add butter, vanilla and marshmallow crème. Do not stir. Cool at room temperature to 110 deg [lukewarm]. Beat with wooden spoon until fudge loses glass [fudge will hold shape. Quickly spread into prepared pan; cool. Cut into squares.
Yield: 28 candies.