Fruitcake Fudge

1 1/2 cups flaked sweetened coconut
18 ounces milk chocolate, finely chopped
12 ounces semisweet chocolate, finely chopped
1 (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 chopped blanched almonds, toasted
1/2 cup hazelnuts, toasted, skinned and chopped
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup candied pineapple, diced
1/2 cup red and green candied cherries, chopped
4 1/2 cups granulated sugar
1 (12-ounce) can evaporated milk
1/4 cup butter
1/2 teaspoon salt
Sprinkle coconut into a generously buttered 18 x 12 x 1-inch jelly roll
pan; press coconut lightly into butter. Chill.
Combine milk chocolate and the next 3 ingredients in a large bowl. Add
marshmallow creme and stir well. Add nuts, dried fruit and candied
fruit; stir well. (Mixture will be very thick.) Set aside.
Combine sugar, evaporated milk, butter, and salt in a large sauce pan;
stir well. Cook over medium heat until mixture reaches soft ball stage
or candy thermometer register 238°F (115°C), stirring occasionally.
Remove from heat, and pour over reserved chocolate mixture, stirring
until chocolate and marshmallow creme melt.
Pour into prepared pan; spread evenly. Cool completely. Cut into small
squares.
Makes about 7 pounds.