Fudge

(Nestle Tollhouse)

Preparation - 10 minutes Cooking - 6 minutes Cooling Time - 2 hours refrigerating

1 1/2 cups granulated sugar
2/3 cup (5 fl. ounce can) Evaporated Milk
2 Tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract

Line an 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 ounces) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11 ounces) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutbutter Chocolate Fudge: Substitute 1 2/3 cups (11 ounces)Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

recipe found here