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Butter in a small baking dish. Place sugar, butter, and evaporated milk in a large heavy saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until andy reaches the soft ball stage, stirring constantly to prevent scorching. Remove from heat. Add chocolate chips, stir until smooth. Add marshmallow creme and stir until completely melted. Vanilla is added last. Stir until well blended. Pour fudge into prepared pan, spread to form an even layer in pan. Let stand at room temperature for 4 hours or until completely cooled; cut into 1 inch squares. Store lightly covered at room temperature.
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