1 jar marshmallow creme
1 ½ cups sugar
2/3 cup evaporated milk
¼ cup (½ stick) butter
¼ teaspoon salt
1 11–½- ounce bag milk chocolate chips
1 6-ounce bag semi-sweet chocolate chips
½ cup chopped nuts (I usually use walnuts)
1 teaspoon vanilla
Mix the first five ingredients in a large saucepan and place on the stove over moderate heat. Bring the mixture to a full boil and stir constantly while still boiling for 5 minutes. Remove the pan from the heat and add the chocolate chips, stirring until melted and well blended. Then, stir in the nuts and vanilla.
Pour the mixture into a greased 9-by-12-inch pan and chill in the refrigerator. Once the fudge is cold, it’s easy to cut and remove with a knife.
Note: Make sure the mixture comes to a full rolling boil and let it stay there while you stir for 5 minutes. Otherwise, the mixture can seize up when you add the chocolate. Instead of having nice smooth fudge, it can end up crumbly or with an oily surface.