4 1/2 c. sugar
1/2 tsp. salt
2 tbsp. butter
13 oz. can evaporated milk
2 c. sweet baking chocolate
12 oz. semi-sweet chocolate pieces
2 (7 oz.) jars marshmallow cream
2 c. chopped nuts

In a 4-quart heavy saucepan over medium high heat, stirring constantly, bring sugar, salt, butter and milk to a full boil. Boil 6 minutes, stirring constantly. Off heat, add the chocolate and marshmallow cream; stir vigorously until chocolate is melted and mixture is a uniform color. At once, stir in the nuts and pour into a buttered 13 x 9 x 2 inch pan. Refrigerate until firm enough to cut into squares. Makes about 5 pounds.