Double Chocolate Fudge

This plate of goodies was my gift to my hubby for Valentine's Day this year. These recipes are usually a part of my Christmas kitchen, but I just couldn't get them done this past year, so I surprised my hubby this week by preparing them and sending some to work with him so he could share with his co-workers. The goodies are from left to right; Chocolate Cherry Cookies, Peanut Pralines, Dbl. Chocolate Fudge and Peanut Squares. Today's recipe will be for the fudge, which is a wonderful recipe because there is no candy thermometer needed, but the candy is rich and creamy; not dry and hard. This recipe comes from Taste of Home Magazine. I think your loved ones will enjoy these treats as much as my hubby said his co-workers did. Blessings...

Recipe:

1-1/2 tsps. plus 2 tbsps. butter, divided (no substitutes)
4-1/2 cups sugar
1 can (12 oz.) evaporated milk
Pinch salt
1 jar (7 oz.) marshmallow creme
2 cups (12 oz.) semisweet chocolate chips
3 pkgs. (4 oz. each) German sweet chocolate, broken into pieces
2 cups broken pecans or walnuts, optional

1. Line a 15-in. x 10-in. x 1-in. baking pan with foil. Grease the foil with 1-1/2 tsps butter; set aside.
2. In a large saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
3. Remove from the heat; stir in marshmallow creme until beginning to melt.
4. Stir in chips and German sweet chocolate until melted. Add nuts if desired; mix well.
5. Pour into the prepared pan. Refrigerate overnight or until firm. I have found that it takes about 4 hours to set.
6. Using foil, remove fudge from pan and place on cutting board. Cut into 1-in squares. Remove from foil and store in air-tight container.

Yield: 5 pounds
Note: Chocolate does not need to be stored in the refrigerator unless it is a dessert that is made with cream cheese or whipping cream. Chilling chocolate decreases the flavor.