1- Begin by lining a 9-inch by 13-inch baking dish with parchment paper to make removal easy later. In a large heat-safe bowl, mix the marshmallow cream, broken German sweet chocolate pieces, semi-sweet chocolate chips, and chopped walnuts together.

2- Next, in a heavy saucepan, melt the butter over medium heat and add the evaporated milk and sugar, stirring until combined. Turn the heat to medium-high and bring it to a boil, cooking for six minutes while stirring often. This step is key to achieving that creamy fudge texture without any grittiness.

3- Once boiled, pour the hot sugar mixture over the chocolate mixture in the bowl and stir until everything blends smoothly. Pour the fudge into your prepared pan, sprinkle extra walnuts on top, and let it set for two to three hours at room temperature or one to two hours in the fridge. When it’s ready, lift it out with the parchment paper and cut into 1-inch squares for serving.