Fudge - cooking recipe

Ingredients

2 c. (12 oz. bag) semi-sweet chocolate pieces
3 pkg. (4 oz. each) sweet cooking chocolate
1 (8 oz.) jar marshmallow cream
2 c. chopped nuts (I use 1 c.)
4 1/2 c. sugar
pinch of salt
2 Tbsp. butter or margarine
1 large can evaporated milk

Preparation

Combine semi-sweet chocolate pieces, sweet cooking chocolate, marshmallow cream and nuts into large bowl and set aside.
Combine sugar, salt, butter or margarine and evaporated milk in a heavy saucepan.
Heat to boiling stirring constantly.
Boil 6 minutes stirring often.
Pour at once over chocolate mixture in bowl; stir vigorously with wooden or nylon spoon until chocolate is melted and mixture is creamy.
Pour into buttered shallow pan.
(I use a jelly roll pan.
Can use a small cookie sheet.)
Let stand a few hours to set; overnight is good, morning until afternoon is good.
Cut into squares and store in tightly covered container.
If you plan to keep it very long, it has to be refrigerated or it will mold in time.
Good for Christmas and entertaining.
Makes about 5 pounds.