Copper Kettle Fudge

Directions

1. 1
   In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk, stirring constantly to prevent mixture from sticking, until the mixture reaches 238° (the soft ball stage on a candy thermometer).
2. 2
   Remove from heat.
3. 3
   Add the chocolate chips, marshmallow cream, vanilla and salt.
4. 4
   Beat vigorously by hand until all ingredients are thoroughly blended. Fold in nuts.
5. 5
   Lightly butter a 7 1/2 x 11 3/4-inch baking dish. Pour into the dish and allow to cool at room temperature.