Brazil Nut Fudge

(Diana Horton)

4 1/2 cups white sugar
12-oz. can Evaporated Milk
15-oz. plain chocolate bar (I used Hershey's)
12-oz. bag chocolate chips (I used Nestle's)
8-oz. jar marshmallow creme  (or Fluff)
1 1/2 teaspoon salt
1 cup Brazil Nuts (or walnuts), chopped
1 teaspoon vanilla

In a large saucepan, bring sugar and milk to boiling (for soft fudge start counting when boiling in middle and outside edges edges - for harder fudge start counting when boiling across entire pan) clock exactly for 4 1/2 minutes, stirring often.  Break chocolate bars in pieces and mix with chocolate chips and marshmallow creme and salt in large bowl.  Pour sugar and milk mixture over one half at a time, mixing thoroughly after each addition.  Stir in nuts and vanilla.  Pour into a buttered pan (for thick fudge use 8x8 or 9x9-inch pan).  Cool and cut into pieces.  Cut into pieces before fudge is completely cooled for easier slicing.