Angie's World-Famous December ONLY! Fudge

I only make this recipe in December, otherwise I'd be swamped with requests for it all winter long. It's super easy, and there are a lot of variations you can try yourself. I'll include some after the base recipe.

Ingredients

1 can (15oz) evaporated milk
1 cup butter, plus 2-4 tablespoons for greasing pans
4 cups of granulated sugar
1 12 oz. package of semi-sweet chocolate chips (use the best kind you can get-the better the chocolate the better the taste)
1 7-10 oz milk chocolate bar, cut into pieces (again, use the best you can find)
1 tablespoon vanilla extract
1 cup toasted, chopped walnuts
1 jar (7-ish oz) marshmallow fluff

Prep a 13 x 9 pan by lining it with foil and buttering the bottom well.

Butter the sides of a large sauce pan (I use a stock pot) 3/4th the way up the sides. Stirring continuously, heat the butter, evaporated milk, and sugar until it comes to a boil. Continue cooking and stirring CONSTANTLY on medium heat for ten minutes.

Take the pan off the heat and add the rest of your ingredients. Mix well and pour into the 13 x 9 pan. Allow the pan to cool in the fridge for about a half hour, then score it into 1x1 inch pieces, and let it stay in the fridge overnight. It will make 90-ish pieces of fudge.

You can also:

Omit the nuts completely if you hate them or are allergic.

Omit the nuts, and add chopped up candy can and half a teaspoon of mint extract for mint-chocolate fudge.

Use peanut butter chips and peanuts instead of a milk chocolate candy bar and walnuts for peanut butter fudge.

Use toffee chips, with or without the walnuts.

Use your own favorite nut-one of my friends likes to use chopped macadamias.

Use a dark chocolate candy bar and almonds instead of milk chocolate and walnuts, and sprinkle the fudge with toasted coconut for an almond joy fudge.

Just use your imagination, you really can't go wrong. Also, if you use this recipe PLEASE let me know how it turned out-I am always tweaking my recipes so I truly appreciate any feedback!