Triple Chocolate Fudge

• 4 teaspoons plus 1/2 cup butter, divided
• 4-1/2 cups sugar
• 1 can (12 ounces) evaporated milk
• 1 teaspoon salt
• 16 ounces German sweet chocolate, chopped
• 2 cups (12 ounces) semisweet chocolate chips
• 1 package (11-1/2 ounces) milk chocolate chips
• 2 jars (7 ounces each) marshmallow creme
• 4 cups chopped pecans or walnuts, toasted
• 2 teaspoons vanilla extract

1. Line two 13-in. x 9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine the sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234u0b0 (soft-ball stage).
2. Remove from the heat. Stir in German sweet chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans.
3. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

butter, sugar, milk, salt, sweet chocolate, chocolate chips, milk chocolate chips, marshmallow creme, pecans, vanilla

Taken from www.tasteofhome.com/recipes/triple-chocolate-fudge/ (may not work)