4 tb Butter
2/3 c  Evap milk (undiluted)
1/3 c  Corn syrup
1 1/2 c  Sugar
12 oz Pkg semi-sweet choco chips
1/2 pk Butterscotch or peanut
Butter chips
1 c  Mini marshmallows
1 ts Vanilla
Flaked cocounut (optional)
1/3 c  Walnuts, cashews, or peanuts
(optional)

In a 2 quart saucepan combine butter, evaporated milk, sugar and corn
syrup. Stir constantly over medium heat until mixture comes to a full
rolling boil. Cook for 5 minutes stirring constantly. Remove pan from
heat. Stir in chocolate chips, marshmallow and vanilla. Stir
vigorously until chocolate chips and marshmallows are melted. then
pour in peanut butter or butterscotch chips and stir just til melted
for 30 seconds. Pour into prepared dish. (You can also e the
peanut butter or butterscotch chips on med-low until melted and then
pour onto the chocolate mixture already in the dish in and S-shape,
then slide a knife from edge to edge 3-4 times) This allows the fudge
to be swirled with peanut butter. Then pour into a buttered 8 x 8 x
2-inch pan. Decorate top with nuts and coconut flakes. Chill in
refrigerator until firm. Approx. 1 hour. Cut into squares and serve.
Store uneaten fudge in refrigerator.