Million Dollar Fudge (more like million calorie)

1/2 cup butter (1 stick)
4 1/2 cups sugar
1 tsp salt
1 tsp vanilla
1 can (15 oz) evaporated milk (not sweetened condensed)
3 packages (12 oz) milk chocolate chips
1 jar marshmallow creme

3 cups chopped nuts (optional)

Place butter, sugar and milk in heavy 4 quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly to prevent scorching.

Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted. Add marshmallow cream; mix well.


Pour into greased 15 x 10 x 1 inch pan. Cool completely before cutting

makes 60 pieces.

Variation:
I like to split the cooked mixture before I add the chocolate and I will do half with white chocolate and the other with the milk chocolate or just make in two separate pans.

Then I will separate and flavor the white chocolate into bowls and with different extracts and color each differently to differentiate. Once that step is finished I will pour into each individual prepared dish equal amounts of the white chocolate mixture and the brown chocolate mixture.

For appearance you can layer then on top of each other or swirled. I have added candy pieces, cookie bits, marshmallows or what ever you can imagine for a fun twist.

Best cut after cooled overnight in the refrigerator. If covered tightly fudge will store for up to 1 month, shorter time if cookies or softer medium that will go soggy are added to the candy.

This is a smooth creamy recipe and pretty much a no fail.