Alice Rettke'S Christmas Fudge

• 4 1/2 c. sugar
• 1/4 c. butter
• 1 (13 oz.) can evaporated milk
• 1/2 tsp. salt
• 1 c. flaked coconut
• 2 (9 oz.) bars milk chocolate, chopped
• 1 (8 oz.) jar marshmallow cream
• 2 tsp. vanilla
• 2 (6 oz.) pkg. semi-sweet chocolate chips
• 1/2 c. candied pineapple
• 1/2 c. candied cherries
• 1/2 c. pecans
• 1/2 c. almonds
• 1/2 c. filberts
• 1/2 c. pitted dates
• 1/2 c. seeded Muscat raisins
• 1/2 c. dried white figs, stems removed
• 2 (1 oz.) sq. unsweetened chocolate, chopped

1. In saucepan, add sugar, butter, milk and salt; stir until all the sugar is dissolved.
2. Set aside.
3. Heavily butter a cookie sheet; evenly spread coconut, pressing it in a little.
4. Chill in refrigerator while the candy is cooking.
5. In a large mixing bowl, put the milk chocolate, marshmallow cream, vanilla, semi-sweet chocolate and unsweetened chocolate.
6. Coarsely chop all fruits and nuts; add to bowl.

sugar, butter, milk, salt, flaked coconut, milk chocolate, marshmallow cream, vanilla, semisweet chocolate chips, candied pineapple, candied cherries, pecans, almonds, filberts, dates, raisins, white figs, unsweetened chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051037 (may not work)