Prepare pan and bowl first. The Bowl should be large. It will help.
Butter a 10x14 cookie sheet or you can split up in two pans. This will keep fudge around ¾ inch to 1 inch thick once you spread it out.
Get a large mixing bowl out and put the following in it. The bigger the bowl the better!
16 oz Milk chocolate chips
16 oz Semi-Sweet chocolate chips
2 (7oz cans) Marshmallow cream
2 tsp. Vanilla
Then, get a medium sauce pan out for the stove. Put the following ingredients in the sauce pan:
4 ½ cups Sugar
1 ¼ cups Margarine
1- 12oz can of Evaporated milk
Bring those 3 ingredients to a boil on medium heat, stirring frequently.
This next step is the important part, once it comes to a boil you will notice the ingredients will rise up, then lower. Once it lowers then start your timer for 10 minutes and keep stirring. You will notice the liquid getting thicker. Due to differently elevations you will have to play around with the length of time a bit. Usually longer than shorter.
After the 10 minutes, pour the liquid into the mixing bowl with all the other ingredients and mix with a large spoon (careful not to burn yourself, it will be extremely hot). Once mixed up then add your walnuts (if desired) and mix again. With your already prepared cookie sheet, pour fudge on the cookie sheet and smooth out. Put in the freezer for about an hour then take out and cut up into 1 inch squares.
*We recommend keeping the fudge refrigerated or keep in freezer. If the fudge seems to hard then next time boil less and if seems to soft then boil longer next time.