Combine sugar, salt, evaporated milk and butter; bring to a slow boil and

simmer for 10 minutes. In a separate bowl, chip Hershey bars, add chips

and marshmallow cream. Pour hot mixture over ingredients in bowl. Stir

until smooth. Stir in nuts and vanilla. Pour into buttered 9 x 13 inch

pan and a single square cake pan. Let cool and then refrigerate until fudge is ready to cut.

Store in fridge.

It is important to use good Madagascar bourbon vanilla. I get mine at TJMaxx. Whatever brand is fine.