Easy Fudge

• 1 cup Sugar
• 1/2 teaspoons Salt
• 3 Tablespoons Unsalted Butter
• 1/2 cups Heavy Cream
• 1-3/4 cup Mini Marshmallows
• 1-1/2 cup Semisweet Chocolate Chips
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Chopped Walnuts (optional)
• 3/4 cups Crushed Peppermints (optional)

1. Line a 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside.
2. Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan. Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, about 5 to 6 minutes.
3. Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. An adult should remove the pan from the heat.
4. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts.
5. Pour hot fudge into the loaf pan. Top with remaining mints or nuts.
6. Cool fudge in the pan, at room temperature, for 3 hours. Grip paper, lift out the fudge, and place on a cutting board. Discard the paper. Slice into squares or cut with a cookie cutter in desired shape. Pack it in a box lined with waxed paper to avoid sticking. The fudge will keep at room temperature for ten days in an airtight container.

sugar, salt, butter, heavy cream, marshmallows, chocolate chips, vanilla, walnuts, peppermints

Taken from tastykitchen.com/recipes/desserts/easy-fudge-2/ (may not work)