Colleen’s Fudge

• 4 cups sugar
• 1 cup milk
• 1 teaspoon vanilla
• 12 oz. semi-sweet chocolate chips
• 12 oz. milk chocolate chips
• 2 oz. unsweetened chocolate
• 3 ½ cups miniature marshmallows
• 2 sticks butter at room temperature
• 1 cup nuts (optional)

1. Grease a cookie sheet with butter before you start cooking the fudge.
2. Once you start the process, you cannot stop. Have all your ingredients out and ready.
3. In a large pox mix the sugar, milk, and vanilla.
4. Cook over medium high heat until mixture begins to boil.
5. Boil for two minutes, stirring occasionally. Make you set the timer for two minutes, as this is very crucial to making creamy, not gritty fudge.
6. After boiling two minutes, reduce heat to low.
7. Add marshmallows and stir until melted.
8. Next melt in butter.
9. Melt in the three chocolates, one at a time. Stirring is very important. If your arm does not hurt, you are not stirring enough. Add nuts.
10. Immediately take off heat and pour into buttered cookie sheet.
11. Let stand until hard.

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