1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 5-1/2 pounds.
Recipe found here: Three-Chocolate Fudge