1 cup 2% milk
25 large marshmallows
4 cups sugar
1 package (11 1/2oz) milk chocolate chips
2 cups (12 oz) semisweet chocolate chips
2 oz unsweetened chocolate, chopped
1 teaspoon vanilla extract

1. Line a 13" x 9" pan with foil; grease the foil with 2 teaspoon butter.

2. In a large heavy saucepan, combine the sugar, milk and remaining 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" squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.

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