Fudge

This recipe looked good from the internet. I do not know the people mentioned but it adds charm to the recipe. I have somehow collected several bags of marshmallows and it would be a good way to use some.

From Barb
Mom says this is See's recipe, and it came to her (in the early '50s) pinned on my brother Ken's jacket with the note: "Make your own!"
I've been making this fudge every Christmas since I was old enoughto stir it without getting burnt. But don't limit it to the holidays! It's a chocolate fix for ANY time of year! [Reid says it is the BEST inthe WORLD, and you wouldn't want to argue with a 9-year-old,would you?) Easy (if you play by the rules), and delicious.

Heaven's Own Fudge
4 cups sugar
1 (12-oz) can evaporated milk
1 stick (8 tbs. or 1/2 cup) butter
1 tsp. vanilla
pinch of salt
12 oz semi-sweet or milk chocolate chips
5 cups miniature marshmallows

Place sugar, milk, butter, vanilla and salt in a good sized (at least2 quart) saucepan.
Stir constantly over medium-high heat until mixture reaches a full, rolling boil.
Lower heat to medium (but maintain boil) and let cook for 10 minutes (once mixture is boiling hard, you no longer have to worry about it sticking).
Meanwhile, put marshmallows & chocolate chips in a good sized mixing bowl
and lightly grease a large rimmed cookie sheet or jelly roll pan(or two 9x13 inch baking pans, or three 9-inch round cake pans.)
Pour hot candy mixture over marshmallows & chocolate and stir until everything is melted.
At this point you can stir in, say, a cup of nuts or butterscotch, white chocolate or peanut butter chips,or add a dash of fruit syrup (berry & orange are great), candied ginger, more marshmallows (for that "Rocky Road" effect).
Pour into prepared pans and let set (preferably at least overnight).
Cut into pieces and store in an airtight container.