French Silk Fudge

Butter an 8-by-11-inch baking pan and set aside.

In a 2-quart glass bowl, mix the sugar and the evaporated milk.

Microwave on high, uncovered, for 3 minutes.

Remove from the microwave oven and stir.

Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.

Meanwhile, cut the butter into four pieces and set aside.

Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.

Add the chocolate chips, vanilla and nuts, and mix well.

Spread into the buttered pan and chill for at least an hour, or until firm.

Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.