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You-can't-eat-just-one Creamy Fudge

1 1/2 cups walnut or pecan pieces

6 tablespoons butter, divided

1/4 teaspoon salt

3 cups sugar

1 (5-ounce) can evaporated milk (2/3 cup)

12 ounces semisweet chocolate chips or good-quality semisweet chocolate (such as Scharffen Berger semisweet "pure dark" chocolate, Lindt, Tobler or Hershey's "special dark") chopped into 1/4-inch pieces

2 teaspoons pure vanilla extract

1 (7-ounce) jar marshmallow cream

Preheat the oven to 350 F. Line bottoms and sides of two 8-by-8-by-2-inch pans with foil and grease well with the 3 tablespoons of butter. Spread the nuts on a medium baking sheet and roast in the oven until lightly browned, 10 to 12 minutes. While the nuts are hot, stir in 2 of the 6 tablespoons of butter and the salt. Pour into a large mixing bowl.

Bring the sugar, evaporated milk and remaining 4 tablespoons of butter to a low boil in a large, heavy saucepan, stirring constantly. When it comes to a boil, stop stirring. Clamp a candy thermometer to the side of the pan and keep the mixture at a low, steady boil over medium-low heat until the mixture reaches 238 F, which will take about 5 minutes.

While the sugar-milk mixture is boiling, combine the chocolate pieces, vanilla and marshmallow cream in the mixing bowl with the roasted nuts. Have everything in the bowl before the cooking time is up for the sugar-milk mixture.

When the sugar-milk mixture has reached 238 F, pour it immediately over the nut mixture. Stir quickly to blend everything. Pour into the pans. Cool until firm. Remove from pans and peel off foil. Cut into desired sizes.

Makes about 60 1 1/2-inch squares.

Recipe from "CookWise," by Shirley O. Corriher.