• 1 stick unsalted butter cut up
• 1 cup semisweet chocolate chips
• 1 cup coarsely chopped macadamia
• 1 ounce unsweetened chocolate finely chopped
• 1 teaspoon vanilla extract
• 2-1/4 cups sugar
• 5 ounces evaporated milk
• 12 large marshmallows

1. Butter an 8-inch-square baking pan.
2. Line the bottom of the pan with foil.
3. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.
4. Attach a candy thermometer to a medium saucepan.
5. Add the sugar, evaporated milk, and marshmallows.
6. Bring to a boil over medium heat, stirring constantly to prevent burning.
7. Cook, stirring constantly, until the mixture reaches 238 degrees.
8. Pour the hot mixture into the bowl and let stand for 30 minutes.
9. Stir until the mixture begins to thicken, for about 1 minute.
10. Spread evenly in the prepared pan.
11. Let stand until completely cooled.
12. Cover with foil and let stand overnight to allow the flavors to mellow.
13. Invert the fudge and remove the foil.
14. Re invert and cut into squares.
15. Store the fudge at room temperature in an airtight container.