Marshmallow Fudge

I always make a nice big batch off fudge to go along with my Christmas cookies.  I use the Toll House Famous Fudge recipe, which is pretty simple and straightforward.  Last year, by accident, I created my own version that somehow included large chunks of marshmallows.  The recipe calls for miniature marshmallows. I doubled the recipe and when it came to adding the miniature marshmallows I realized I did not have enough so I added a handful or the large marshmallows.  Well...those large marshmallows did not melt into the chocolate like the miniatures did, they remained large and intact!  I followed the rest of the recipe and cut the fudge into little chunks like I usually do.  They turned out GREAT!  The large chunks of marshmallows just added to the flavors and made things just a bit more interesting!  I loved my "mistake" version of this fudge so much that I decided to make the same mistake this year!  So now here is my version of
 Marshmallow Fudge!



MARSHMALLOW FUDGE 

• 3 cups sugar
• 1 1/3 cups (10  fluid oz.) evaporated milk
• 4 TB. butter or margarine
• 1/2 tsp. salt
• 2 cups miniature marshmallows
• 2 cups large marshmallows
• 3 cups semi sweet morsels
• 1 cups chopped walnuts
• 2 tsp. vanilla

1. Line a 13 x 9 baking dish with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy duty saucepan.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 4 to 5 minutes.
5. Remove from heat.  Stir in marshmallows, morsels, nuts, and vanilla extract.  Stir vigorously for 1 minute or until the miniature marshmallows have melted.  Large ones will remain whole.
6. Pour into prepared baking pan; refrigerate for 2 hours or until completely firm.
7. Lift from pan; remove foil.  Cut into pieces.

Makes about 50 pieces

*Reciped adapted from Toll House