Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter,
lightly buttered; wooden spoon.
Boiling time: 6 minutes.
Storage: Keep individually wrapped candies in an airtight container at room
temperature up to 1 week; refrigerated, up to 3 weeks.

12 oz bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tbsps unsalted butter, at room temperature
1 tbsp pure vanilla extract
20 large marshmallows
4 cups sugar
2 5-oz cans evaporated milk

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl.
Set aside.
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed
saucepan over medium heat. Stirring constantly, bring to a boil.
Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the
chocolate mixture; beat constantly until creamy.
Quickly pour into the prepared pan or platter,
pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

Quantity: Approximately 8 dozen pieces