Foolproof Fudge

By Hklbrries

This is one of my Mother's (Jeannette Costigan's) recipes.

Cheryl Costigan

Ingredients

• 1/2 lb. marshmallows (about 32)
• 1/4 cup water
• 2 1/2 cups granulated sugar
• 1/4 pound butter or margarine (1/2 cup)
• 1 6-ounce can evaporated milk
• 1/4 tsp. salt
• 1 1/2 (sic) 6-ounce pkg semi-sweet chocolate bits (1 1/2 cups)

Preparation

Step 1

In top of double boiler, combine marshmallows and water; place over boiling water and cook until marshmallows are completely dissolved, stirring occasionally.

In a large heavy saucepan, combine sugar, butter or margarine, milk and salt; mix thoroughly. Bring to a rolling boil over medium heat. Continue boiling for 8 minutes, stirring constantly to prevent mixture from sticking to bottom of pan.

Remove from heat and stir in melted marshmallow mixture and chocolate bits. Mix until thoroughly blended. Pour into greased 8 x 12 inch pan. Cool thoroughly and cut into squares.

If desired, add 1 cup chopped nuts, coconut or glace' fruit to fudge before pouring into pan to cool.