Macadamia Nut Fudge Recipe

Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; Stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired. Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 5 pounds.