Easy Creamy Fudge

Easy Creamy Fudge

1 PKG. (8-1 oz blocks) Semi Sweet chocolate
1 1/2 C. Mini-Marshmallows (optional)
1/2 C. Chopped Nuts (optional)
2 Tablespoons butter or margarine
1 teaspoon vanilla
1 2/3 C. Sugar
2/3 C. Evaporated Milk
1/4 teaspoon salt

Break chocolate blocks into small pieces, place in a mixing bowl. Add marshmallows, nuts, butter & vanilla; set aside. Combine sugar, evaporated milk and salt in large sauce pan. Stir constantly over medium heat until mixture comes to a full rolling boil. Boil & stir 4 minutes (or until candy thermometer registers at 228 degrees). Carefully pour hot mixture over ingredients in a mixing bowl; stir until marshmallows and chocolate are completely melted. Pour into buttered 8-inch square pan. Cool. Cut into small pieces. (can be kept in refrigerator for up to 2 weeks or frozen.)