Not For The Faint At “Heart” Fudge

• 4 Tablespoons Butter
• 3/4 cups Evaporated Milk
• 2 cups Granulated Sugar
• 1/2 teaspoons Salt
• 1-1/2 cup Miniature Marshmallows
• 1 teaspoon Vanilla Extract
• 12 ounces, weight Semi-Sweet Chocolate Chips
• 1 cup Cashews, Chopped

1. Butter an 8-inch square baking pan. In a saucepan, combine the butter, evaporated milk, sugar, and salt. Stir over low heat until the butter melts. Turn up the heat and bring the mixture to a boil. Boil for 5 minutes, stirring constantly to prevent sticking and scorching.
2. Remove from the heat and stir in the marshmallows, vanilla extract, and semi-sweet chocolate chips, stirring until completely melted. Add chopped nuts and stir to combine.
3. Pour the fudge mixture into the prepared pan, pressing into corners. Once the fudge has cooled fully (approximately 1 hour), cut into squares with a sharp knife.

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

Taken from tastykitchen.com/recipes/desserts/not-for-the-faint-at-e2809chearte2809d-fudge/ (may not work)