Ingredients
4 teaspoons butter plus 1/2 cup butter, divided2 jars (7 ounces each) marshmallow creme2 cups chopped walnuts2 cups semisweet chocolate chips12 ounces German sweet chocolate, chopped1 can (12 ounces) evaporated milk4-1/2 cups sugarPinch salt
Preparation
Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside.
In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside.
In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
