Best Fudge Recipe I've Found to Date . . .

Crazy Mamie’s Fudge

Forever grateful to have found it on the Internet!
1/4 cup Butter (½ stick, chilled)
4 3/4 cup Sugar
12 oz Evaporated Milk (one large can)
12 oz Semi-Sweet Chocolate Chips (one bag)
11.5 oz Milk Chocolate Chips (one bag)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars - may substitute 4 cups of mini-marshmallows
2 cups chopped nuts, your choice
1 tsp Vanilla Extract
1 tsp Imitation Butter Flavor

Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside. Place chips, vanilla & butter flavor, about half the marshmallow creme, and nuts into a LARGE saucepan or Pyrex glass dish and set aside.

Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer. Add half the marshmallow creme (or 2 cups of mini-marshmallows) - fold in - the boil will stop. Bring back to a rolling boil and continue to boil for [8] full minutes by the clock (start timing once the marshmallows have melted and the boil has resumed). The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.

Remove from heat, mix in the butter, and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.

THE STUFF GROWS: After adding the marshmallow creme to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching. Remember, this recipe calls for two [2] sauce pans... one to boil and one to mix.

SPLIT THE MARSHMALLOW: Add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars). Splitting the amount helps keep the texture creamy. Add the second 7 oz. at the end of the boil. [However, if you want to add all the marshmallow creme to the hot mixture it will still work fine.]