Fruitcake Fudge Yield: approximately 7 pounds Butter ( no substitute) 1 1/2 cups flaked coconut 18 ounces milk chocolate chips, finely chopped 12 ounces semisweet chocolate (chips or bars) finely chopped 2 (1 ounce) squares unsweetened chocolate, finely chopped 2 teaspoons vanilla extract 1 (7 ounce) jar Marshmallow Creme 1/2 cup chopped pecans 1/2 cup blanched almonds, chopped and toasted 1/2 cup hazelnuts, chopped and toasted (skinless) 1/2 cup chopped dates 1/2 cup raisins 1/2 cup dried figs, chopped 1/2 cup candied pineapple, diced fine 1/2 cup red cherries, chopped fine 1/2 cup green cherries, chopped fine 4 1/2 cups granulated sugar 1 (12 ounce) can evaporated milk 1/4 cup butter, melted 1/2 teaspoon salt Butter heavily a 18 x 12 x 1-inch jellyroll pan. Sprinkle coconut on top, and press lightly into the butter. Chill while continuing with recipe. Combine chocolates and vanilla extract in large bowl. Add Marshmallow Creme and stir well to combine. Add nuts, dried fruit and candied fruit, stir well (mixture will be very thick). Set aside. In large saucepan, combine sugar, evaporated milk, butter and salt, then stir well. Cook sugar mixture over medium heat until it reaches soft ball stage (238 degrees F), stirring occasionally. Remove from heat and pour at once over bowl full of chocolate mixture; stir until chocolate and Marshmallow Creme melt. Pour into prepared pan; spread evenly. Cool completely. Cut into small squares.