Fudge

Copycat See’s Fudge - no the thermometer needed. Comment “fudge” and I’ll send it to your DMs to save for later.*
INGREDIENTS
24 ounces semi-sweet chocolate chips, (high quality like Guittard)
1 (7 ounce) container marshmallow cream
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
1-2 cups pecans or walnuts, chopped, (depending how nutty you like it)
4 1/4 cups white sugar
1 (12 ounce can ) evaporated milk

Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.

Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a rolling boil, THEN start a timer and cook for 4 minutes stirring continuously. NOTE: If you like a soft fudge, 4 minutes is the cook time. If you like a firmer fudge, boil for 6 minutes.

Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan. Allow to cool at room temperature for about an hour and then refrigerate until set. See notes if it doesn’t set up or separates.
Slice into squares and serve. You can prepare this ahead of time and freeze if desired.