Butter a large baking sheet (TIP: Be sure to use one with at least 1/2 to 3/4 inch sides - this recipe makes a lot of fudge.)

18 oz. chocolate chips
1/2 lb. butter (2 cubes)
18 oz. miniature marshmallows
2 tsp. vanilla
2 c. chopped nuts

Combine ingredients in a very large mixing bowl; set aside.

4 1/2 c. granulated sugar
1 tall can Pet milk (do not use Eagle Brand milk)

Combine these 2 ingredients in deep saucepan. Bring to boil, stirring constantly (TIP: burns easily so do not stop stirring). Boil, stirring constantly, for 9 full minutes (TIP: the cooking time is crucial to how well the fudge sets up, so I set a timer to make sure I cook it long enough).

Pour cooked mixture over ingredients in mixing bowl and stir quickly to mix until everything is dissolved (TIP: as the syrup cools, the mixture will begin to set up and become very stiff - at that point I enlist the help of the fudge eaters at my house to help stir).

Pour onto the prepared baking sheet. Chill to set. When set, cut into bite-sized pieces and enjoy (it's very rich and creamy).