Billion Dollar Fudge

I decided to make fudge for the first time this year.  I pulled out my mom's old recipe, called Million Dollar Fudge.  It calls for walnuts and I was making the fudge to add to cookie plates for some friends, one of which I was thinking might have a nut allergy, so I split the fudge into two different pans, put walnuts in half and decided to spruce up the other half with Andes mints.  The Andes mint fudge was A-MAZING, so I decided to make a second batch just of that one and work it into the recipe.  It turned out beautifully, so I am going to share it.  Make it.  You won't regret it and everyone will think you are a fudge-making-genius, even though it is really so simple.  I think it's an improvement on the Million Dollar Fudge recipe, so I am calling it Billion Dollar Fudge (mostly because I needed a B to title this post).

Danielle's Billion Dollar Fudge

1/2 cup butter

4 cups sugar

1 can evaporated milk

1 tsp vanilla

18 large marshmallows

12 oz. chocolate (your choice: bars, chocolate chips, a combination)

1 8oz. package of Andes mint chips

Butter a 9x13 pan, set aside.

In a large saucepan, bring butter, sugar and milk to a boil, stirring constantly.  

Boil for 8 minutes - a good, strong, rolling boil - again, stirring constantly.  

Remove from heat and add vanilla and marshmallows.  Stir until melted.  

Add in chocolate and stir until melted.  Add mint chips last, again stirring until melted.  

Immediately, pour fudge into 9x13 pan, smoothing out evenly.  It sets right away so touch it as little as possible so it will have a smooth finish.  If you keep stirring and smoothing with a spatula, it will end up with a crusty top to it.

Let cool and set for a few hours, slice into 1" squares.  Store in an airtight container.