Butter a pan – 9 x 13 pan works well for thick candy; a small sheet pan is good for slightly thinner candy.

Place semi-sweet chocolate, German sweet chocolate, marshmallow creme, and chopped nuts into bowl. Set aside.

Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Set timer for six minutes. Boil, continuing to stir, for six minutes, no more. Remove from heat and pour immediately over chocolate mixture; stir until all the chocolate bits are dissolved.

The mixture will look pretty disgusting for a moment, but you’ll soon be rewarded with the delectable aroma of those chocolates and the look of smooth, satiny fudge. Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.