• Butter for greasing pan
• 12 oz. semi-sweet chocolate bits
• 12 oz. German sweet chocolate, broken into bits
• 1 pt. marshmallow cream
• Pinch of salt
• 1 (13-oz.) can evaporated milk
• 4 1/2 C. sugar
• 2 C. chopped walnuts or pecans
• 2 Tbs. butter

Butter a 9-by 9-inch pan and set aside. In a large bowl, combine semi-sweet and German sweet chocolates, marshmallow cream and salt. In a large saucepan, combine milk and sugar. Bring to a boil, stirring constantly. Cook over medium heat, stirring continuously, for 6 to 7 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 mixture into buttered pan and let cool at room temperature for a few hours before cutting into small squares. Store in an airtight container.

Makes about 5 lb. of fudge or 40 servings.

Yield: 4 Servings