Caramel Chocolate Fudge

This has got to be the easiest fudge I've ever made.  Works everytime!  I got this recipe from a friend, I don't know where she got it.

Before you start, line your pan with a sheet of foil and spray it with cooking spray.

**Caramel Fudge Layer
2 cup packed brown sugar
1/4 cup butter (do not use margarine)
3/4 Cup evaporated milk (1/2 of 12-oz can)
2 cup miniature marshmallows
1 - 12 oz pkg white vanilla chocolate baking chips
1 teaspoon vanilla
1 cup chopped walnuts (opt)

** Chocolate Fudge layer
2 cups granulated sugar
1/4 Cup butter, (do not use margarine)
3/4 cup evaporated milk (remaining 1/2 of 12 oz can)
2 cups miniature marshmallows
1 - 12-oz pkg semisweet chocolate chips
1 tsp vanilla
1 1/2 cups walnut halves or pieces (opt)

CARAMEL FUDGE LAYER - In a heavy 3-quart saucepan cook brown sugar, butter and milk over medium-high heat, stirring constantly, until sugar is dissolved.  Heat to boiling, stirring constantly.  Reduce heat to low; boil gently without stirring 5 minutes.  Remove saucepan from heat.  Stir in 2 cups marsmallows, the vanilla chips and vanilla; stir until marshmallows and chips are melted and mixture is smooth.  Stir in chopped walnuts if you are using them.  Quickly spread mixture in pan.  Refrigerate 30 minutes before preparing Chocolate Fudge layer.

CHOCOLATE FUDGE LAYER - In a heavy 3-quart saucepan cook sugar, butter and milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marsmallows, the chocolate chips and vanilla; stir until marshmallows and chips are melted and mixture is smooth.  Quickly spread mixture over top of caramel fudge layer in pan. Cover and  refrigerate 1 hour and 30 minutes.

Remove fudge from pan by lifting foil; remove floin from sides of fudge.  With long knife, cut fudge into rows and then cubes.  Store in tightly covered container in refrigerator.