Mamie's Million Dollar Fudge

Combine sugar, salt, butter, and evaporated milk in a heavy-bottomed saucepan or Dutch oven.

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and prevent sticking.

Once boiling, reduce heat to medium-low and continue cooking for 6-8 minutes, stirring frequently to avoid scorching on the bottom.

Remove the saucepan from heat and immediately stir in the semi-sweet chocolate bits and German sweet chocolate until completely melted and smooth.

Add the marshmallow creme to the chocolate mixture and stir vigorously until fully incorporated and no lumps remain.

Fold in the nutmeats gently until evenly distributed throughout the fudge.

Pour the fudge mixture into a buttered 9x13-inch baking pan or similar, spreading it evenly with a spatula.

Allow the fudge to cool to room temperature, then refrigerate for at least 2-3 hours until firm enough to cut into squares.

Cut the cooled fudge into 1-inch squares using a sharp knife, wiping the blade between cuts for clean edges.