Chocolate Fudge

Really Good Chocolate Fudge

18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags)
3 cups chopped walnuts or pecans
1 cup of regular butter (2 sticks) Do not use margarine!
1 can (13 ounces) evaporated milk
4 cups of mini marshmallows or 20 large marshmallows, cut up
4 cups granulated sugar

2 teas. vanilla extract

Butter and line a 9x13 pan with parchment paper. (Foil works too. No need to butter)

Put your marshmallows, chips, butter and vanilla in a large bowl.

In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.

Bring this to a rolling boil and cook for exactly eight (8) minutes. (240 degrees F.)
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
Pour into a 9x13 pan or a 15x13 sheet pan. (I use a 9x13 disposable aluminium pan.)
Cover your pan with aluminum foil. Let fudge rest and cure overnight or for at least several hours until firm to the touch.

The fudge without the nuts is excellent as well!