3 c. crushed macadamia nuts divided or toasted pecans
4 1/2 c. gran. sugar
1/2 c. sweet butter
1 can (12 or 13 oz.) evaporated milk
1 box (12 oz.) German sweet choc. squares, chopped
1 pkg. (12 oz.) semisweet choc. chips
1 jar (7 oz.) marshmallow creme
1 tsp. salt, omit if using salted milk
2 tsp. vanilla

Grease 2 (9 inch) pans or line with waxed paper. Combine sugar, butter and milk in heavy pan; bring to gentle boil. Cook for 15 minutes, stirring constantly. Remove from heat; add remaining ingredients except 1 cup nuts. Pour fudge into prepared pans; sprinkle remaining nuts over top and press lightly. Chill until firm. Yield: Approximately 5 pounds.