Chocolate Fudge with Marshmallows and Nuts

• 1-1/2 cups sugar
• 1/4 tsp. salt
• 1 cup evaporated milk
• 1/3 cup butter
• 12 oz. Baker's Semi-Sweet Chocolate, chopped
• 1/2 cup toasted pecans, chopped
• 1 cup Jet-Puffed Miniature Marshmallows

1. Line a 9-inch square pan with foil, with ends of foil extending over the sides; spray with cooking spray.
2. Combine sugar, salt, milk and butter in large heavy-bottomed saucepan over medium heat.
3. Stir until sugar dissolves.
4. Bring to a boil, without stirring, until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
5. syrup dropped in very cold water forms soft ball that flattens when removed from water), about 8 min.
6. Remove from heat; add chocolate and stir until chocolate is melted.
7. Continue beating with mixer until fudge loses its gloss and thickens, 6 to 8 min.
8. Pour into prepared pan; smooth top.
9. Top with pecans and marshmallows.
10. Let cool 2 hours.
11. Use foil handles to remove fudge from pan before cutting.

sugar, salt, milk, butter, chocolate, pecans, jet

Taken from www.kraftrecipes.com/recipes/chocolate-fudge-marshmallows-nuts-173328.aspx (may not work)