I found this fudge recipe 9 years ago. It usually works really well for me, although this year we moved and I was using an unfamiliar electric stove vs. the gas stove I has always used before. This time it turned out a bit grainy. I will blame it on not being used to the stove, so I'll be sure to use it again next year. I usually use various chips and nuts to make different kinds of fudge. This time I did milk chocolate chips with no nuts, semi-sweet chips with walnuts, peanut butter (chunky), and white chips with almonds (using 1/2 tsp. almond extract instead of the vanilla). I'm posting the basic recipe, but follow the link for many variations.
SKAARUP'S FANTASIA FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
This is a medium chocolate fudge with creamy texture. It serves as
the backbone to dozens of other fudges. Experiment yourself.
Follow the rules I’ve laid down on this web site and you'll do fine.
1/2 cup Butter
2 1/2 cup Sugar (extra-fine granulated preferred)
5 oz. Evaporated Milk (one small can)
12 oz Semi-Sweet Chocolate Chips (Hersheys or Nestle)
6-7 oz. Marshmallow Creme/Fluff (1 Jar)
(may substitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag (optional item)
1 tsp Vanilla Extract
Line a 9” x 9” pan with aluminum foil and set aside. Place
chocolate chips, vanilla, and marshmallow cream into a 3-quart
saucepan (or Pyrex bowl) and set aside. Chop walnuts and set
aside (optional). Heat milk at Medium setting until warm then add
sugar. Bring to a rolling boil (Medium-High), stirring constantly with
a wooden spoon. Continue to boil for  full minutes -or- if using a
candy thermometer continue boiling until the boiling temperature
reaches 235°F but do not exceed 9 minutes rolling boiling total.
Remove from heat and add butter. Stir until dissolved (but no more
than 30 seconds).
Pour hot mixture over chocolates, vanilla, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the
chocolates are melted. Add walnuts if desired. Mix thoroughly and
cast into prepared pan. Cool at room temperature. Chill in
refrigerator prior to cutting. Remove from pan, remove foil, cut into