4 1/2 c. sugar
Pinch of salt
2 tbsp. butter
1 2/3 c. evaporated milk (1 tall can)
12 oz. semi-sweet chocolate chips
12 oz. German sweet chocolate, broken in pieces
7 oz. jar marshmallow creme
2 c. chopped nuts

Mix sugar, salt, butter and evaporated milk in large heavy pan. Bring to boil. Boil 8 to 9 minutes, stirring constantly to prevent scorching. Place chocolate bits, sweet chocolate and marshmallow creme in large mixing bowl. Pour boiling syrup over ingredients. Beat with wooden spoon until chocolate melts. Add nuts. (Work fast, mix well). Pour into buttered 9 x 13 inch pan or dish. Let stand several hours or overnight before cutting. Store in tin box in cool place.

Makes about 5 pounds. If this fails, use the recipes on the back of the Kraft Marshmallow Creme jar, it never fails.