In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk- stirring constantly to prevent the mixture from sticking
Until the mixture reaches 238 degrees (the “soft ball” stage on a candy thermometer).
Remove from heat. Add the chocolate chips, marshmallow creme, vanilla and salt.
Beat vigorously by hand until all
ingredients are thoroughly blended.
Fold in the nuts.
Lightly butter 2- 7 1/2 x 11¼ – inch baking dishes. Pour fudge into the dish and allow to cool at room temperature.
Note: Pecans or black walnuts are favorites for this recipe.