Fabulous "Frustration" Fudge

This recipe has a very funny story attached. One Christmas, my husband and I were determined to create Christmas candy bags for everyone. We made Peppermint bark, Caramels, Chocolate Toffee Bars and several kinds of cookies. Well, we made all of these treats and still had the fudge to make. My husband and I were completely frustrated with the day in general and we were quite frankly, snapping at each other. So, I reached for the oldest fudge recipe I could find. I did this because I know that some old recipes require alot of time and patience, although you may think I'm evil, there is a method to this madness.
Many recipes nowadays are very short and quick with very little ingredients designed for the modern family with little time to spare. I really love a good and short recipe, I really do, but there is big truth in the fact that there is some magic in the way an old fashioned recipe was created. If you think about it, it was a social gathering of sorts more than just a mere recipe. The gathering of ingredients, preparation, and the cooking process attracted company and the comfort of it all allowed genuine conversation and memories that last a lifetime. Even when cooking alone, the cooking process of something like an old fashioned fudge recipe, is nothing but therapeutic. You can test me on this theory. I read the recipe out to my husband and watched him make the entire thing (that definitely got my stress level down lol) also prepping the fudge pans of course. From start to finish, the recipe required his constant attention and his hands were kept busy at all times. It was really quite amazing how he started off so upset and ended with this sense of accomplishment and peace, not to mention the fudge was the BEST tasting fudge ever. Try this recipe and let me know how it works for you!

Fabulous "Frustration" Fudge

6 cups Sugar
1 cup unsalted Butter softened
1 can Evaporated Milk
1 pkg Cream Cheese softened
1 1/2 bags Mini Marshmallows
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
2 1/2 cups Vanilla Chips chopped
1 cup Milk Chocolate Chips chopped
1 1/2 cups Semi-Sweet Chocolate Chips chopped
3 tablespoons unsweetened Cocoa
1/2 cup Toffee pieces or 1/2 cup chopped Pecans (optional)

Have a large Dutch oven or heavy bottom pot, any heat resistant stirring spoon ( I use a wooden spoon coated in non-stick spray), and a buttered 13x9 pan or glass dish ready.
Pour the chopped vanilla chips into a large bowl and set aside, we will be pouring some of the hot mixture into this bowl later, it needs to be ready.
Heat the butter and sugar in the large pot, add the milk and cream cheese in pieces. Make sure the heat is on medium high, the mixture must come to a gentle boil for 6-8 minutes as you stir constantly. Reduce the heat to medium, stirring all the while, cook 25 minutes more. Remove from heat, add the mini marshmallows and vanilla/almond extracts. Stir well.
While its still hot, pour 1/3 of the mixture into the prepared bowl with the vanilla chips and stir quickly. If you choose to use the toffee bits, this is where I would fold them in without overmixing. Work quickly as the fudge is harder to work with when cooled.
Add the chocolate chips and cocoa to the other portion of the mix stirring well to incorporate and melt the chocolates. Fold the nuts in at this point if using them.
In the prepared buttered dish, layer the chocolate mixture first, then add the vanilla mixture, then lastly chocolate. Use a butter knife to create swirls all around the pan and create the marble effect. Allow the fudge to cool completely on the counter-top and cut into squares.
Store in the refrigerator in an airtight container for up to a month.