Milk Chocolate Fudge

Milk Chocolate Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. Can) evaporated milk
2 tablespoons butter or margarine (butter is best)
1/4 teaspoon salt
2 cups miniature marshmallows
1 3/4 cups (11.5 oz) milk chocolate morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

LINE 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 completely melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

HINT: For thicker fudge, use a 9 x 5-inch loaf pan; refrigerate for 3 hours.