A1 Prize Winning Fudge

• 4 cups sugar
• 12 ounces evaporated milk
• 8 ounces butter, unsalted 2 sticks
• 2 cups walnuts or pecans, toasted and chopped coarse
• 8 ounces marshmallow cream
• 2 teaspoons vanilla extract
• 12 ounces bittersweet chocolate chopped
• 8 ounces chocolate unsweetened chopped

1. Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.
2. Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.
3. Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.
4. Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.
5. Let mixture cool to 200 degrees which can take from 5 to 10 minutes.
6. Stir in both of the chocolate until smooth.
7. Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.
8. Using the foil overhang, remove fudge from pan and cut into squares.
9. Will keep refrigerated in an airtight container for up to 1 month.

sugar, milk, butter, walnuts, marshmallow cream, vanilla, chocolate chopped, chocolate

Taken from recipeland.com/recipe/v/a1-prize-winning-fudge-53814 (may not work)