Very Best Fudge

Tomorrow after Sunday service, we'll enjoy an Easter dinner together as a church family. We're each to bring a dessert, and seeing as how I came across this yummy-looking fudge recipe, I decided to give it a whirl. Wow - glad I did. Never made chocolate fudge before (usually peanut butter), but this one's going in the recipe box!

Very Best Fudge

3 C. sugar
1 - 12 oz. can evaporated milk
1/4 C. butter or margarine
1/2 tsp. salt
4 C. mini marshmallows
2 - 12 oz. pkgs. of semi-sweet morsels
2 tsp. vanilla

Line a 13x9" baking pan with foil. Combine sugar, milk, butter and salt in a heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 minutes. (I start timing as soon as the mixture starts boiling. I don't wait until it comes to a full rolling boil.) Remove from heat. Stir in marshmallows, morsels and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan. Refrigerate for at least two hours or until firm. Lift from pan and cut into pieces. Store tightly covered in refrigerator. Makes about 4 lbs.