Easy Fudge

1 T. + 1/2 c. butter, divided
12 oz. chocolate chips*
2, 12 oz. bags semisweet chocolate chips*
7 oz. jar marshmallow cream
12 oz. evaporated milk
4 1/2 c. sugar
2 c. pecans, chopped, optional

Line a 13x9 pan, or 2 8x8 pans with foil, and butter the foil with 1 T. butter. Set aside. Combine milk chocolate chips, semi-sweet chips, and marshmallow cream. Set aside. Combine milk, sugar, and remaining butter in a saucepan over medium low heat. bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour over chocolate mixture. Stir until chocolate is melted and mixture is smooth and creamy. Stir in nuts. Pour into  prepared pans. Cover and refrigerate until firm. Using foil to lift fudge out of pan, place on cutting board and cut into 1" squares. Store in airtight container in refrigerator. Makes 6 lbs.

*may use different flavor chips, if desired. I like using mint. If you can't find mint chocolate chips, chop up Andes mints instead.