Put chocolate, salt, butter and marshmallow crème into large bowl. Combine evaporated milk and sugar in large saucepan; place over moderate heat. Bring to a full, rolling boil and, stirring constantly, boil 13 minutes. If you use a candy thermometer, the temperature should register about 236 F°. Pour milk mixture over chocolate mixture and beat until chocolate is melted and blended. Fold in nuts and vanilla. Spread into 2 greased 8x8 pans. Refrigerate until candy is firm, then cut into squares. This makes about five pounds of fudge.

Now, I've found that you can use this recipe with just about any kind of chips, and any kind of add-ins.

The batch I just made used white chocolate chips, and I stirred in crushed oreos. Tomorrow, I'm tackling a batch with the reese's peanut butter chips, and will be stirring in more chocolate. Yay chocolate.

It is a pretty awesome fudge recipe, and is pretty easy. It's close to the recipe at on the back of the fluff jar, but this one has a higher boiled sugar to fluff ratio, giving you a better texture