½ cup butter
13 ounces evaporated milk
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4½ cups sugar
12 ounces mini marshmallows
2 ounces unsweetened chocolate, chopped
1 bag (12 ounces) semisweet chocolate chips
12 ounces Hershey's milk chocolate bars, chopped
1 tablespoon vanilla extract
Grease 10 mini loaf pans (about 3-by-5 inches).
In a large pot over low heat, combine butter, milk and sugar; bring to a low boil stirring often to dissolve sugar. Cover and boil 5 minutes then remove from heat.
Stir in marshmallows until melted then separately stir in unsweetened chocolate, milk chocolate and semisweet chips until smooth. Stir in vanilla. Pour into prepared pans to cool.
Makes 10, half-pound batches.
Cook's notes: The finer you chop the chocolate, the faster it will melt into the mixture. This fudge can be reheated in the microwave poured into individual fudge cups; it will reset. Can be wrapped tightly and stored in the freezer.