Prep Your Pan: Butter a 9x13-inch baking dish or mist it with nonstick cooking spray. Set aside.

Mix Ingredients: In a large bowl, combine the semisweet chocolate, German’s chocolate, and marshmallow cream. Set aside.

Boil Sugar and Milk: In a medium saucepan, mix the sugar, salt, butter, and evaporated milk. Bring the mixture to a boil over medium-high heat. Boil for 1 minute, then reduce the heat and simmer for 7 minutes, stirring continuously.

Combine and Stir: Pour the hot syrup over the chocolate mixture and stir until smooth.

Pour and Cool: Pour the fudge into the prepared pan, spreading it evenly. Let it stand undisturbed at room temperature until firm, preferably overnight.

Slice and Serve: Once firm, cut the fudge into small squares. Store in an airtight container for up to two weeks. For those who prefer a firmer texture, chill the fudge after cutting.