Double Delightful Fudge

This fudge recipe has been in our family for about 45 years. It has been made every year since then. It is easy and fun but soooooo delicious!

Double Delightful Fudge
5 cups sugar
2 (8 oz) cartons heavy whipping cream
1/2 cup (1 stick) real butter
1/2 tsp salt
2 tsp real vanilla extract
2 cups miniature marshmallows
2 pkg Guittard chocolate chips*

Prepare a generously buttered 9"x 13" cake pan or large cookie sheet; set aside. In large heavy saucepan, combine sugar, cream, butter and salt. Cook over medium heat, stirring constantly. Bring to a full rolling boil that cannot be stirred down. Once it achieves a full rolling boil, begin timing exactly 7 minutes. Remove from heat. Stir in vanilla extract and marshmallows until smooth. Add chocolate chips*; stir until melted and mixture is smooth. Pour into prepared pan. Refrigerate until firm; about 4 hours. Cut into squares.

*You MUST use Guittard chips.
Variations:
Dark fudge: use semi-sweet or dark chocolate chips
Milk chocolate fudge: use milk chocolate chips
Cookies and cream fudge: use white chocolate chips and stir in 1 pkg. Oreo cookies, crushed
Peanut butter fudge: add 1 cup peanut butter to the sugar/cream mixture before boiling.