Ingredients
1½cupsgranulated sugar
⅔cupevaporated milk,not fat free
2tbspbutter
¼tspsalt,(heaping)
1tspvanilla extract
1½cupsbittersweet chocolate chips,or semi sweet
2cupsmini marshmallows
½cuppecans,chopped, optional
Preparation
Line an 8×8-inch baking dish with aluminum foil (no buttering necessary) leaving a 2-inch overhang of foil on 2 sides. Set aside.
In a heavy-bottomed medium saucepan, combine sugar, evaporated milk, butter, and salt.
Bring mixture to a rolling boil over medium heat, stirring constantly. Allow to boil for 4 minutes, stirring constantly.
Remove from heat, stir in vanilla, then add chocolate chips and mini marshmallows, and stir until well blended. Stir in pecans.
Pour mixture into the prepared baking dish and spread into an even layer. Transfer to the refrigerator and chill for 2 hours.
Lift fudge out using the foil overhang. Peel fudge from foil and cut into squares. Store in an airtight container.
