Dorothy'S Fudge - cooking recipe

Ingredients

12 oz. German sweet chocolate
12 oz. semi-sweet chocolate
7 oz. jar Marshmallow Creme
13 oz. evaporated milk
1/4 stick butter
1/2 tsp. salt
4 1/2 c. sugar
1 tsp. vanilla
2 c. nuts

Preparation

Put first 3 items in mixing bowl and set aside.
Combine milk, sugar, salt and butter; bring to boil on high heat, stirring constantly.
When syrup boils, lower heat.
Stir and cook for 6 minutes.
Pour syrup over chocolate and Marshmallow Creme, beating until blended.
Add vanilla and nuts.
Pour into buttered 9 x 13-inch pan.
Cool for 24 hours (at room temperature).
Score and cut into squares.
Store in airtight container up to 2 weeks.
Do not refrigerate.