Triple-chocolate Fudge

4 1/2 c Sugar
1 ts Salt
1/2 c Butter
13 oz Can evaporated milk
12 oz Bag semisweet choc chips
16 oz German's Sweet chocolate, four 4oz bars broken up
9 oz Milk chocolate, broken up
10 1/2 oz Marshmallow cream
2 ts Vanilla
4 c Coarsely chopped nuts, toasted

In six quart Dutch oven, combine sugar, salt, butter and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly eight minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 13 x 9 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. Store in refrigerator or freezer.

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