Chocolate, Cranberry, and Walnut Fudge

• 8 tablespoons unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, coarsely chopped
• 1 34 cups miniature marshmallows
• 34 cup coarsely chopped walnuts
• 12 cup dried cranberries
• 1 ounce unsweetened chocolate, finely chopped
• 1 teaspoon vanilla extract
• 2 14 cups sugar
• 23 cup evaporated milk

1. Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
2. Fold the overhang to form handles.
3. Butter the inside of the foil-lined pan.
4. In a big mixing bowl, combine the butter and next 6 ingredients.
5. In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
6. Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).
7. Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
8. Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
9. Spread evenly in the prepared pan.
10. Let stand at room temp at least 8 hours or overnight.
11. Lift up on the foil handles to remove fudge from the pan.
12. Cut into squares and lift up from foil.
13. Store in air-tight containers at room temperature.

unsalted butter, semisweet chocolate, marshmallows, walnuts, cranberries, chocolate, vanilla, sugar, milk

Taken from www.food.com/recipe/chocolate-cranberry-and-walnut-fudge-140327 (may not work)