Julie Richmond's Fudge

1/2 lb. pecans
1/2 lb. walnuts
2 1/2 c. semi-sweet chocolate chips
3- 5 oz. Hershey's milk chocolate with almonds candy bars
1- 13 oz. jar of marshmallow cream
5 c. sugar
2- 1/4 lb. cubes margarine or butter
1 can evaporated milk

Butter the bottom and sides of whatever container you plan to put the fudge in. It will fill a 12x18 pan, 2 9x13's or several smaller containers for giving as gifts.Measure pecans and walnuts. Do not chop. Use them whole and put them in a very large mixing bowl and set aside. Measure chocolate chips and put them in the bowl of your big mixer, like a KitchenAid, if you have one. Beak up candy bars and add them to the chocolate chips. Open jar of marshmallow cream and set it next to your mixer, ready to use.Butter the sides of a large pan with a heavy bottom. Add to the pan your sugar, canned milk, and butter or margarine.Bring this mixture in the pan to a boil, stirring constantly. Turn the heat down a little and continue boiling for 5 minutes, stirring constantly. When it has finished boiling for 5 minutes, pour it into the bowl of your mixer where you have the chocolate chips and candy bars. Spoon the marshmallow in, dipping your spoon into the hot syrup to enable you to more easily scoop out the marshmallow. Turn the mixer on and beat at a high speed for 2 minutes. Pour the chocolate mixture on top of the nuts in the larger bowl and mix well. Spoon into your container(s) and spread out, letting the top retain a wavy appearance.