There are certain things that are meant to be simple, pure, fresh ingredients, in other words, don’t mess with perfection: Mashed potatoes, onion soup, chocolate chip cookies, fudge. My husband’s cousin, Michael, makes the best, most simple, fudge in the world. He’s adapted the recipe to make all kinds: Chocolate-walnut, chocolate-mint, chocolate-raspberry, dark chocolate, milk chocolate, peanut butter, you name it, he makes it. I am a purest. I like his basic recipe best. Enjoy it with your loved ones this holiday.
Michael’s Fudge

4 c sugar
¼ lb butter
1 12 oz can evaporated milk
12 oz semisweet chocolate
16 oz milk chocolate
64 mini marshmallow (or 16 large marshmallows)
1 t vanilla

Line a 9"x13" pan with foil. Butter bottom and sides. Bring sugar, butter, and milk to a rolling boil. Lower heat to medium continue to stir about 5 minutes. Remove from heat, add chocolate and marshmallows. Stir until smooth, add vanilla. Pour into pan. Let mold overnight. Cut into 1-inch squares. (Michael uses a ruler to measure perfect 1-inch squares, really. And yes, I do make fun of him for that. But after tasting this fudge, you can’t help but forgive that character flaw.) Experiment with other fudge flavors once you've mastered this recipe.