Makes 8 dozen pieces
12 ounces bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
20 large marshmallows
4 cups sugar
2 (5-ounce) 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.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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