Baileys Irish Cream Fudge

24 ounces milk chocolate chips
12 ounces semisweet chocolate chips
14 ounces marshmallow cream
2 teaspoons vanilla
2/3 cup Bailey's Irish Cream liqueur (make your own)
2 cups chopped nuts
4 1/2 cups sugar
12 ounce can evaporated milk
1/2 pound butter

Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil.
In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Bailey's
Irish Cream and nuts.
In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and
bring to a boil. Cook slowly, stirring constantly for 11 minutes.