Line 8x8 inch baking pan with aluminum foil. Set aside

Combine marshmellow cream, sugar, evaporated milk, butter, and salt in a saucepan and bring to a boil. Cook for 5 minutes, stir constantly.

Remove from heat and add chocolate. Stir until smooth.

Add nuts and vanilla and stir to combine. Spread the fudge into a foil-lined pan. Refrigerate until firm, about 2 hours. Let stand at room temperature for 15 minutes before cutting into squares.