Quick Delicious Fudge

• 12 oz. Baker's German's sweet chocolate, broken into pieces
• 12 oz. semi-sweet chocolate morsels
• 1 (7 oz.) jar Marshmallow Creme
• 4 1/2 c. sugar
• 1 (13 oz.) can evaporated milk
• 2 Tbsp. butter
• 1/8 tsp. salt
• 1 1/8 Tbsp. vanilla
• 2 c. broken walnuts

1. Place chocolate bars, chocolate morsels and Marshmallow Creme in a large bowl of an electric mixer.
2. Combine the sugar, milk, butter and salt in a heavy 3 or 4-quart saucepan.
3. Bring to a boil over high heat, stirring constantly.
4. When the mixture comes to a boil, lower the heat to medium and set a timer for 6 minutes.
5. Keep the mixture boiling steadily and stir constantly to prevent scorching.
6. At the end of 6 minutes, pour the boiling syrup over the chocolate and Marshmallow Creme.
7. Beat until the chocolate is melted and the ingredients are well blended.
8. Beat in the vanilla and walnuts.
9. Pour into a lightly buttered 13 x 9 x 2-inch pan. Let the fudge cool at room temperature for 24 hours before cutting. Cut into 1-inch square pieces and pack in airtight containers.
10. The fudge may be stored in airtight containers at room temperature for up to 2 weeks.
11. It may be frozen for up to 6 months.
12. Makes 5 pounds of fudge.

chocolate, semisweet chocolate morsels, marshmallow creme, sugar, milk, butter, salt, vanilla, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871986 (may not work)