Country House Fudge- Martha Dixon - cooking recipe

Ingredients

4 1/2 cups granulated sugar
1 teaspoon salt
1/2 cup butter
1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips
16 ounces german's sweet chocolate, broken up
1 (8 ounce) Hershey Bars, broken up (8 oz)
20 ounces marshmallow cream
2 teaspoons vanilla extract
4 cups nutmeats

Preparation

This makes several pounds of fudge (I think it's around 4) so it's the perfect recipe for the holidays. You can pour it into several smaller pans and make all of your different flavors with one batch. For example, you could divide it into 4 portions and add cookie crumbs to one, peanut butter to one, cherries to one and marshmallows to the last one. It's a great way to knock out alot of fudge at one time.
Boil together the sugar, salt, butter and milk. Gently boil for 8 to 10 minutes. Start timing it AFTER it comes to a full gentle boil. (stir it pretty frequently while this is going on).
Remove from heat and add the chocolate and all the rest of the ingredients. Stir rapidly with a large spoon until thoroughly blended.
Pour into 2 buttered pans (13x9). Cool several hours before cutting into 1 inch squares. Store covered tightly with plastic wrap. I keep mine in the fridge cause I like it cold.