Big Batch Chocolate Fudge

Butter the sides of a heavy 3-quart saucepan. Add sugar, evaporated milk, and butter. Cook over medium heat, stirring frequently, until mixture reaches the soft ball stage, about 236° on a candy thermometer. Remove from heat. Add remaining ingredients. Beat until chocolate is melted and blended. Pour into a buttered 13x9-inch baking pan. Cool slightly, score, then cool completely and cut into squares.

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