24 oz semi-sweet chocolate pieces
1 cup butter
1 (7 oz) jar marshmallow
1 (14 oz) can evaporated milk
4 1/2 cups sugar
2 tablespoons vanilla
1 to 2 cups chopped nuts (walnuts or pecans)

Lightly brush a 15x10x1-inch jelly roll pan with butter.

In a large bowl, put chocolate, butter and marshmallow.

In a heavy kettle, combine milk and sugar. Bring to a boil, stirring constantly. When the mixture reaches a full rolling boil, start timing and cook for 8 minutes, stirring frequently to prevent scorching.

Pour over mixture in bowl, then stir until well mixed. Beat with electric beater until it begins to hold its shape. Beat in vanilla, then stir in the nuts. Pour into the prepared pan and spread fudge evenly with a spatula.

Refrigerate until cold. Cut into 60 squares - 6 down and 10 across.