4 1/2 c. sugar
1 tsp. salt
1/2 c. butter
1 (13 oz.) can evaporated milk
1 (12 oz.) bag semi-sweet chocolate chips
4 (4 oz.) bars German sweet chocolate, break into 1 inch
9 oz. milk chocolate, break into 1 inch chunks
1 1/2 (7 oz.) jars marshmallow cream
2 tsp. vanilla
4 c. coarsely chopped nuts, toasted

In 6 quart Dutch oven, combine sugar, salt, butter, and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly 8 minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. Store in refrigerator or freezer.