Friesen’S Fudge

• 4 cups miniature marshmallows
• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk (NOT sweetened condensed)
• 1/4 cup butter or 1/4 cup hard margarine
• 1/4 teaspoon salt
• 10 1/2 ounces milk chocolate chips or 10 1/2 ounces semi-sweet chocolate chips
• 1 teaspoon vanilla
• 8 ounces toffee pieces (such as Chipits Skor Toffee Bits)

1. Line 9 x 9 inch pan with foil, leaving 1 inch overhang on two sides. Grease foil with cooking spray. Set aside. Combine first 5 ingredients in large saucepan. Bring to a rolling boil, stirring often. Boil, uncovered, for 5 minutes, stirring constantly. Remove from heat.
2. Add chocolate chips and vanilla. Stir until smooth.
3. Add toffee bits. Stir well. Immediately pour into prepared pan. Smooth top. Let stand until cool. Holding foil, remove fudge from pan. Discard foil. Cuts into 64 pieces.
4. NOTE: * Omit toffee bits. Use 4 crushed Skor or Heath chocolate bars. For best results, put unwrapped bars in a resealable freezer bag and freeze for 15 minutes. Seal bag. Hit with a met mallet or hammer until bars are in small pieces.
5. Company's Coming Christmas Gifts from the Kitchen.

marshmallows, sugar, milk, butter, salt, chocolate chips, vanilla, toffee

Taken from www.food.com/recipe/friesen-s-fudge-149041 (may not work)