Chocolate Fudge

 2 t plus 1 c butter, divided

4 c sugar

1 c milk (we used 1%)

25 large marshmallows

11.5 oz milk chocolate chips

12 oz (2 c) dark chocolate chips

2 oz unsweetened chocolate

1 t vanilla extract

Optional walnuts could be good

1. Line a 13x9 pan with foil; grease the foil with 2 t butter.

2. In a large heavy saucepan, combine the sugar, milk, and 1 c butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat. 

3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour. 

4. Score into 1-in squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.