Smooth, creamy milk chocolate and marshmallow fudge.

Milk Chocolate Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk (a 5-ounce can)
2 tablespoons butter
1 1/2 cups miniature marshmallows
1 (12-ounce) package milk chocolate chips

1/2 cup chopped nuts, toasted* (optional)
1 teaspoon vanilla extract

1. Line 8 x 8 x 2-inch baking pan with foil. Butter foil. Set aside.
2. In a heavy medium saucepan, combine sugar, evaporated milk and butter; cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, for 5 minutes.
3. Remove from heat; stir in marshmallows, chocolate chips, nuts, if desired, and vanilla, stirring until marshmallows are melted.
4. Pour into prepared pan and refrigerate until firm.
5. Cut into squares. Store tightly covered in a cool place.

Makes about 2 pounds fudge.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.