Million Dollar Fudge

Use a big pot to make this hot mixture.  I also tried this last night and this particular fudge is not temperamental when using metal. I used a metal bowl and a metal pan to set it. It was fine. Refrigerate several hours before cutting into neat squares, it has to be set very well before it will cut, use a hot knife.

Million Dollar Fudge SINGLE RECIPE

Makes one 13x9 baking dish about half full
23 oz bag semisweet chocolate chips, milk chocolate chips, or coarse chopped chocolate
1 jar marshmallow crème (7 oz)
4-1/2 cups sugar
1 can evaporated milk (12 oz)
2 Tbsp. butter
1 tsp. very good Mexican vanilla
1/8 tsp. salt

Million Dollar Fudge DOUBLE RECIPE

Makes one 13x9 baking dish very full, I prefer to make this thickness of fudge.
2- 23 oz bag semisweet chocolate chips, milk chocolate chips, or coarse chopped chocolate
2 jars marshmallow crème (7 oz each)
9 cups sugar
2 cans evaporated milk (12 oz each)
4 Tbsp. butter
2 tsp. very good Mexican vanilla
1/4 tsp. salt

Butter a 13 x 9 baking dish.  If desired, line with parchment paper and butter the parchment paper lightly. 

In a large bowl stir together chocolate and marshmallow crème. Set aside. In a 4-qt or bigger saucepan, mix sugar, milk, and butter. Over low heat, gradually bring mix to a boil, stirring until sugar dissolves, scraping down the sides if necessary. Boil for 6 minutes while stirring constantly without touching the sides of the pot, use the hot mixture to melt itself off the sides.  Pour hot mixture over the chocolate mixture in the bowl. Add vanilla and salt. Stir until smooth. Spread into buttered pan. Cool in refrigerator until set.