Fruit Cake Fudge

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

1. Into an 8-quart or larger bowl, put ingredients.
2. Put sugar-milk mixture over medium heat, stirring constantly, bring to a boil.
3. Cook over high heat to 230u0b0.
4. Remove from heat and pour over ingredients in the mixing bowl, stirring until the chocolate is dissolved.
5. Spoon onto prepared cookie sheet and spread smooth. Cut when firm.
6. Store tightly covered in refrigerator.
7. Makes 6 to 7 pounds fudge.

sugar, butter, milk, salt, milk chocolate, marshmallow cream, vanilla, semisweet chocolate bits, unsweetened chocolate, candied pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948617 (may not work)