12 oz. Baker's German sweet chocolate, broken into pieces
12 oz. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow creme
4 1/2 c. sugar
1 (13 oz.) can evaporated milk
2 tbsp. butter
1/8 tsp. salt
1 tbsp. vanilla
2 c. chopped walnuts

Place the chocolate bars, chocolate morsels and marshmallow creme in the large bowl. Combine the sugar, milk, butter and salt in a heavy 3 or 4 quart saucepan. Bring to a boil over high heat, stirring constantly. When the mixture comes to a boil, lower the heat to medium and set a time for 6 minutes. Keep the mixture boiling steadily and stir constantly during this time to prevent scorching.

At the end of 6 minutes, pour the boiling syrup over the chocolate and marshmallow creme. Beat until the chocolate is melted and the ingredients are well-blended. Beat in the vanilla and walnuts. Pour into a lightly buttered 13x9x2 inch pan. Let the fudge cool at room temperature for 24 hours before cutting. Cut it into 1 inch square pieces and pack in airtight container.