Ingredients

• 1 pound milk chocolate chips
• 1 pound semi-sweet chocolate chips
• 2 1/2 tablespoon butter
• 1 pint marshmallow cream
• 2 cups chopped walnuts
• 1 12-ounce can evaporated milk
• 4 cups sugar 2 tablespoons of ground or minced jalapeños

Method

1. Lightly butter one 9×13″ pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. ground or minced jalapeños.
2. Combine the evaporated milk and sugar in a large saucepan over medium
3. heat.
4. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9×13″ baking pan.
5. Spread out and smooth into pan.
6. Set aside to cool and harden, about 6 hours.
7. Cut into squares when ready to serve