Makes 8 dozen pieces

12 ounces bittersweet or semisweet chocolate, finely chopped

2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional

10 tablespoons unsalted butter, at room temperature

1 tablespoon pure vanilla extract

20 large marshmallows

4 cups sugar

2 (5-ounce) cans evaporated milk

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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