Chocolate Fudge with Marshmallows and Nuts

• 1-1/2 cups sugar
• 1 cup evaporated milk
• 1/3 cup butter
• 1/4 tsp. salt
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/2 cup chopped PLANTERS Pecans, toasted
• 1 cup JET-PUFFED Miniature Marshmallows

1. Line a 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
2. Cook sugar, milk, butter and salt in large saucepan on medium heat until butter is melted and sugar is completely dissolved, stirring constantly.
3. Bring to boil, without stirring; cook, 8 min.
4. or until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
5. syrup dropped into very cold water forms soft ball that flattens when removed from water).
6. Remove from heat.
7. Add chocolate; stir until melted.
8. Beat with mixer 6 to 8 min.
9. or until fudge is thickened and no longer glossy.
10. Pour into prepared pan.
11. Smooth top.
12. Sprinkle with nuts and marshmallows; press gently into fudge with back of spoon.
13. Cool completely.
14. Cool completely.
15. Use foil handles to lift fudge from pan before cutting to serve.

sugar, milk, butter, salt, chocolate, pecans, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/chocolate-fudge-marshmallows-nuts-186155.aspx (may not work)