My Never-Ever-Fail Chocolate Fudge
['12 oz bittersweet or semisweet chocolate, finely chopped', '2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional', '10 tbsps unsalted butter, at room temperature', '1 tbsp pure vanilla extract', '20 large marshmallows', '4 cups sugar', '2 5-oz cans evaporated milk']
Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
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