12 ounces semisweet chocolate chips
12 ounces German sweet chocolate, broken into bits
2 7oz jars marshmallow cream
pinch of salt
1 12oz can evaporated milk
4 1/2 cups granulated sugar
2 cups chopped walnuts or pecans
2 tablespoons butter
Butter a 9″ x 13″ square pan and set aside. Or alternatively, my mom prefers to spray the pan with PAM. In a large bowl, combine semisweet and German sweet chocolates, marshmallow creme and salt.
In a large saucepan, combine milk and sugar. Bring to a boil, stirring constantly. Cook over medium heat, stirring constantly, for six to seven minutes. (The longer it cooks, the firmer the fudge.)
Pour milk mixture over chocolate. Add nuts and butter and beat until chocolate is melted and the fudge is creamy.
Pour the mixture into pan and let cool at room temperature for a few hours before cutting into small squares. Store in airtight container. We actually prefer to refrigerate our fudge. So so yummy good!