Mackinac Fudge

• 2 teaspoons plus 1 cup butter, divided
• 4 cups sugar
• 1 cup 2% milk
• 25 large marshmallows
• 1 package (11-1/2 ounces) milk chocolate chips
• 2 cups (12 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• Decorating icing and sprinkles, optional

1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
4. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.

butter, sugar, milk, marshmallows, milk chocolate chips, chocolate chips, chocolate, vanilla, decorating icing

Taken from www.tasteofhome.com/recipes/mackinac-fudge/ (may not work)