Posse Fudge

Yield: about 6 1/2 pounds

Ingredients

• 1 (7 ounce) Hershey milk chocolate bar
• 2 (4 ounce) German chocolate bars
• 2 (12 ounce) bags semisweet chocolate chips
• 1 (16 ounce) bag marshmallows
• 1 (13 ounce) jar Marshmallow Creme
• 1 (12 ounce) can evaporated milk
• 4 cups granulated sugar
• 1/2 cup butter
• 1/2 to 1 cup nuts (optional)

Instructions

1. Butter two 13 x 9 inch pans.
2. In a large 12 quart bowl break up chocolate bars into small pieces.
3. Add chocolate chips, marshmallows and Marshmallow Creme.
4. In a large 4 quart heavy saucepan heat milk, sugar and butter. Bring to a boil, stirring occasionally. Boil for 6 minutes or to 230 degrees F on a candy thermometer.
5. Pour the hot mixture into the chocolate and marshmallow mixture; stir until the chocolate is melted and the mixture is smooth.
6. Pour into buttered pans.
7. Let cool for several hours, then cut into squares.