Categories: Candies, Desserts 
      Yield: 1 servings 
  
           -Dottie Cross TMPJ72B 
      8 tb (1 stick) unsalted butter; 
           -cut up 
      1 c  Semisweet chocolate chips 
           -(about 6 ounces) 
      1 c  Coarsely chopped macadamia n 
           -(about 4 ounces) 
      1 oz Unsweetened chocolate; 
           -finely chopped 
      1 ts Vanilla extract 
  2 1/4 c  Sugar 
      1 cn 5-ounce evaporated milk 
     12    Large marshmallows 
           -(about 3 ounces) 
  
  Butter an 8-inch-square baking pan. Line the bottom of the pan with 
  foil. In a large bowl, combine the butter, chocolate chips, macadamia 
  nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer 
  to a medium saucepan. Add the sugar, evaporated milk, and 
  marshmallows. Bring to a boil over medium heat, stirring constantly 
  to prevent burning. Cook, stirring constantly, until the mixture 
  reaches 238 degrees. Pour the hot mixture into the bowl and let stand 
  for 30 minutes. Stir until the mixture begins to thicken, about 1 
  minute. Spread evenly in the prepared pan. Let stand until completely 
  cooled. Cover with foil and let stand overnight to allow the flavors 
  to mellow. Invert the fudge and remove the foil. Reinvert and cut 
  into squares. Store the fudge at room temperature in an airtight 
  container. Makes about 2 pounds. Source: "An Edible Christmas" 
  cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C