2 c. packed brown sugar
1 c. sugar
1 (8 oz.) carton dairy sour cream
1/2 c. butter
1/2 tsp. ground cinnamon
1/2 tsp. grated orange peel
1/8 tsp. ground nutmeg
3 c. semi-sweet chocolate pieces (18 oz.)
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 3/4 c. tiny marshmallows
1 c. chopped nuts

Line a 13 x 9 x 2 inch baking pan with foil - extending foil over edges of pan. Butter the foil; set pan aside. For fudge butter the sides of a heavy 3 quart saucepan. In the pan, combine brown sugar, sugar, sour cream, butter, cinnamon, orange peel, and nutmeg. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar.

Carefully clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, until it registers 232 degrees. Remove pan form heat. Remove thermometer.

Add chocolate pieces, marshmallow cream, and vanilla. Stir until well blended and the chocolate is melted. Quickly spread half of the fudge mixture into the prepared pan. Sprinkle with marshmallows, half the nuts and raisins if desired. Quickly top with the remaining fudge mixture. Sprinkle with remaining nuts, pressing lightly into the fudge. While fudge is still warm, score it into small squares. When firm, lift out of pan and cut into squares. Store tightly covered in the refrigerator. Makes about 4 pounds.