2 sticks butter
1 c. milk
2 lbs. sugar (4 c.)
25 Jet Puffed Kraft marshmallows
1 (12 oz.) pkg. semi-sweet chocolate chips
13 oz. Hershey milk chocolate bars, broken into pieces
1 c. nuts (optional)

In saucepan, melt butter; add sugar and stir. Add milk; stir until warm. Add marshmallows and bring to a slight boil. Boil and stir for 1 minute. Remove from burner, add all chocolate and stir thoroughly. Add nuts; stir. Place in buttered jelly roll pan 10 x 15 x 1-inch or 9 x 13-inch pan. Cool, then refrigerate and fudge will begin to harden immediately. When hardened, cut into squares and serve.