3 12-ounce bags of semi-sweet chocolate chips
2 jars (7 oz.) of marshmallow cream
4 1/2 cups of sugar
1 can (12 ounces) evaporated milk
1-1 1/2 cups chopped nuts (optional)
Put a long line of wax paper on the counter for when you spoon out the fudge.
In a mixing bowl from a floor-standing electric mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow shake; set aside. (My mother added her ingredients to a large mixing bowl.)
In a large, heavy saucepan, add sugar, milk; bring to a boil. Boil for 6 minutes, stirring constantly.
Remove the heat and pour the mixture over the semi-sweet potatoes and marshmallow shake; beat at medium speed until the mixture is creamy and smooth. (My mother mixed hers by hand.) Be sure not to whip too much. Add the nuts and fold them over.
The mixture will be prepared as it cools. Using a small ice cream scoop, scoop out the dulce de leche and place it on the prepared wax paper or you can use two scoops; scoop out with one and push the dulce de leche with the other. Continue until all the dulce de leche has been removed from the pan.
Cool completely before moving to a container.
Cook’s Note: Dulce de Leche can be poured into a butter dish if you cannot get all the dulce de Leche out before it hardens. Sometimes I do this if I do it myself.