1. Line an 8-inch square pan with foil; butter foil. Combine
marshmallow cream, sugar, evaporated milk and butter in a large, heavy
pan. Bring mixture to a boil over medium-high heat. Cook, stirring
constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15
minutes.
2. Remove from heat and stir in candy corn, chocolate chips and
peanuts, stirring until chocolate melts. Immediately transfer to
foil-lined pan and smooth top until even. Chill until set, at least 2
hours.
3. In separate bowls over pans of simmering water, melt semisweet
and white chocolate, if desired. Using forks, drizzle both chocolates
over fudge. Cut fudge into squares.
