4 c. sugar
1 stick (1/2 c.) unsalted butter, cut into bits
12 oz. can (1 1/2 c.) evaporated milk
1 lb. bar Hershey's milk chocolate, broken into pieces
2 c. (12 oz.) semisweet chocolate chips
2 c. marshmallow creme
1/2 tsp. vanilla
1/2 tsp. salt
Lightly toasted walnut halves for garnish, if desired

In a large heavy kettle, combine the sugar, butter and the milk and cook the mixture over moderate heat, stirring, until it comes to a full boil. Boil the mixture, stirring constantly and making sure that it doesn't scorch, for 5 minutes exactly. Remove the kettle from the heat, stir in quickly the milk chocolate, the chocolate chips, marshmallow cream, vanilla and the salt, and stir the mixture until it is combined thoroughly. Pour the mixture into a greased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, score the top of the fudge with a knife into squares, and garnish each square with a walnut half. Chill the fudge for 3 hours, or until it is firm, and cut it into squares. Store the fudge in an airtight container lined with wax paper, separating the layers with wax paper, in a cool place. The fudge keeps for 1 week. Makes about 5 pounds soft, creamy fudge.