In a large, deep saucepan (I like to use a Dutch oven) over medium heat, melt butter, then add sugar and evaporated milk. Cook, stirring constantly, until mixture beings to boil. Reduce heat to a simmer and allow to cook, uncovered and without stirring, for 5 minutes.
Remove saucepan from heat. Quickly add marshmallows to saucepan, then stir until marshmallows are mostly melted. Add chocolate chips, sweet chocolate, and unsweetened chocolate, stirring until all chocolate is melted and mixture is smooth.
Pour fudge into prepared baking dish and smooth out top into an even layer.
Refrigerate fudge for at least 2 hours or until set.
Lift fudge out of baking dish by gripping excess paper/foil along sides, then transfer fudge to a work area. Peel back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
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