How to Make It
Butter a 9-by-13-inch baking dish pan or mist it in with nonstick cooking spray.
Stir together the semisweet chocolate, German’s chocolate, and marshmallow cream in a large bowl.
Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
Pour into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge when it is chilled after it is cut.