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. granulated sugar
1 (13 oz.) can evaporated milk
2 tbsp. butter
1/2 tsp. salt
1 tbsp. vanilla
2 c. broken walnuts

1. Place the chocolates and marshmallow creme in the large bowl.

2. Combine sugar, milk, butter and salt in 3 or 4 quart saucepan. Bring to a boil over high heat, stirring constantly. When mixture boils, lower to medium heat and set timer for 6 minutes. Boil steadily and stir constantly to prevent scorching.

3. 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 vanilla and walnuts.

4. Pour into a lightly buttered 9x13x2 inch pan. Let the fudge cool at room temperature for 24 hours. Cut into 1 inch pieces and pack in airtight containers. Store in cool place. Do not chill the fudge in the refrigerator because it will lose its gloss. Makes 117 pieces.