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

Crush macadamia nuts by placing in a plastic bag and pounding with mallet. Set aside. Grease two 9 inch square pans or line with waxed paper. Combine sugar, butter and milk in heavy pan; bring to a gentle boil. Cook for 5 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 in lightly. Chill until firm; cut in squares. Yield about 5 pounds.