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

Place chocolate bars, morsels, and marshmallow cream in large bowl of an electric mixer.

Combine sugar, milk, butter, and salt in a heavy 3-4 quart saucepan. Bring to a boil over high heat, stirring constantly. When boiling, reduce heat to medium and set timer for 6 minutes. Keep mixture boiling and stir constantly to prevent scorching.

At the end of the six minutes. Pour boiling mixture over the chocolate and marshmallow cream. Beat until chocolate is melted and ingredients are well blended.

Stir in vanilla and walnuts. Pour into a buttered 13 x 9 x 2 inch pan. Let fudge cool at room temperature for 24 hours before cutting. Cut into 1 inch squares and pack in airtight container. Makes 5 pounds fudge. Can be frozen for up to 6 months.