Mamie's Million-Dollar Fudge

A recipe from my local newspaper that my grandmother used when making fudge, adapted from "Politics and Pot Roast: A Flavorful Look at the Presidency" by Sarah Hood Salomon.

• Ready In: 3 hrs 30 mins
• Serves: 20
• Yields: 5 pounds

Ingredients

• 12  ounces  semi-sweet chocolate chips
• 12  ounces  German sweet chocolate, broken into bits
• 2 (7 ounce) jars marshmallow creme
• 1⁄4 teaspoon salt
• 1 (12 ounce) can evaporated milk
• 4 1⁄2 cups granulated sugar
• 2  cups  chopped walnuts (optional) or 2  cups  chopped pecans (optional)
• 2  tablespoons butter

Directions

1. Butter a 9-inch square pan and set aside.
2. In a large bowl, combine semisweet and German sweet chocolates, marshmallow creme, and salt.
3. In a large saucepan, combine milk and sugar. Bring to a boil, stirring constantly. Cook over medium heat, stirring continuously, for 6 to 7 minutes. (The longer it cooks, the firmer the fudge).
4. Pour milk mixture over chocolate. Add nuts and butter and beat until chocolate is melted and fudge is creamy.
5. Pour mixture into buttered pan and let cool at room temperature for a few hours before cutting into small squares. Store in an airtight container.