Instructions
In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium heat, stirring constantly, and cook for another 3 minutes, until golden brown and slightly thickened.
Remove from heat, stir in marshmallows until almost melted, then add chocolate and vanilla. Stir until the chocolate and marshmallows are completely melted and smooth. Using a spatula, pour onto the smooth surface of the prepared pan.
Refrigerate until firm, at least 2 hours. Remove the fudge-covered baking paper from the mold and cut into 36 equal squares. Fudge can be stored in the refrigerator, covered in plastic, for up to 1 week. enjoy !
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