Step 1

Butter a 15x10-inch (rimmed) jelly roll pan.

Step 2

Combine the chocolate and marshmallow creme in a large bowl; set aside.

Step 3

Combine the sugar, butter, milk and salt in a heavy skillet. Bring to a rapid boil, then boil 6 minutes, stirring constantly. Remove from heat and stir in the vanilla.

Step 4

Pour the hot butter mixture over the chocolate mixture in the large bowl. Stir with a wooden spoon until smooth. Add the nuts and mix well.

Step 5

Spread the fudge into the prepared pan. When cooled, cut into 1-inch squares.