Step 1

Butter a 13" x 9" pan and line it with parchment paper. (See notes about pan sizes.)

Step 2

Put chocolate chips, butter, and marshmallow cream in a large bowl. Set aside.

Step 3

In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly eight minutes. (Mixture will reach about 210ºF.) Pour hot mixture over ingredients in bowl.

Step 4

Stir until well mixed and the butter and marshmallow fluff is well-melted, then beat with an electric mixer until fudge begins to hold its shape. Beat in vanilla. Stir in nuts if you like them.

Step 5

Pour fudge into a buttered 13″ x 9″ pan and refrigerate until solid.

Step 6

When the fudge is ready to cut, use the parchment paper to help lift the slab out of the pan and turn it out onto a cutting board for easy cutting.