Double Chocolate Fudge

1-1/2 teaspoons plus 2 tablespoons butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
Pinch salt
1 jar (7 ounces) marshmallow creme
2 cups (12 ounces) semisweet chocolate chips
3 packages (4 ounces each) German sweet chocolate, broken into pieces
2 cups chopped walnuts, optional

Line a 15-in. x 10-in. x 1-in. baking pan with foil. Grease with foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

Remove from the heat; stir in marshmallow creme until melted. Stir in chips and German sweet chocolate until melted. Add walnuts if desired; mix well. Pour into prepared pan. Refrigerate overnight or until firm.

Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Makes 5 pounds.