Instructions: Colored sugar (opt. - however I dont like it as it gives a more "gritty" feel while eating)

Line 15 x 10 x 1 pan with foil, extending over sides of pan; grease foil.

In a large saucepan, combine sugar, butter, and evap. milk; cook and stir over medium heat until sugar is dissolved.

Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes. Remove saucepan from heat.

Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate, and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and nuts.

Quickly spread in prepared pan. Can sprinkle with more nuts or colored sugar if desired. Cool 1 hour or until completely cooled. Remove fudge from pan by lifting foil. Remove foil from sides of fudge and cut into squares with a long knife (or use specialty cookie cutter for holidays...i.e. heart shape for Valentines day). Store in airtight container to retain freshness.

NOTES: Peanut Butter Variation: Either (1) substitute 2 bags of Peanut Butter Chips (about 22 oz of chips) or (2) 3 cups of stiff peanut butter (like Jif or Skippy) and reduce the butter to 1/4 cup.

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