A delightful twist on classic fudge, combining three types of chocolate with a nutty crunch.
Combine the granulated sugar, butter, dark brown sugar, and evaporated milk in a large saucepan.
Stir constantly to prevent the sugar from burning.
Heat the mixture over medium heat, stirring until the sugar dissolves completely.
Ensure the mixture is smooth before proceeding to the next step.
Bring the mixture to a rapid boil and continue boiling for 5 minutes, stirring constantly.
Use a candy thermometer to ensure the mixture reaches the soft-ball stage.
Remove the saucepan from heat and immediately stir in the marshmallows until melted.
Work quickly to ensure the marshmallows melt evenly.
Add the chopped milk, dark, and white chocolate to the mixture and stir until fully melted and smooth.
Chop the chocolate finely for quicker melting.
Fold in the vanilla extract, pecans, and walnuts, mixing well.
Ensure the nuts are evenly distributed throughout the mixture.
Pour the mixture into a parchment-lined baking pan, spreading it evenly.
Use a spatula to smooth the top for an even finish.
Chill the fudge in the refrigerator until firm, about 2 hours.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Cut the chilled fudge into squares and serve.
Use a sharp knife for clean cuts and wipe the blade between cuts.
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