Marshmallow Fudge

Ingredients:

• 1-1/2 cups Ginger Evans granulated sugar
• 2/3 cup Ginger Evans evaporated milk (5 oz)
• 2 tbsp Coburn Farms unsalted butter
• 1/2 tsp Marcum salt
• 2 cups Ginger Evans mini marshmallows
• 1-1/2 cups Ginger Evans semi-sweet chocolate morsels
• 1 tsp Marcum vanilla extract

Directions:

1. Line 8-inch baking dish with foil or parchment paper; lightly grease and set aside.
2. In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt. Bring to a boil, stirring often; continue to boil and stir for 4-5 minutes.
3. Remove from heat and add marshmallows, chocolate morsels and vanilla. Beat vigorously for 1 minute or until marshmallows are melted.
4. Pour into prepared pan and use a lightly greased spatula to spread mixture into corners of the pan.
5. Let fudge cool to room temperature and refrigerate for 2 hours before cutting into squares. Store in an airtight container

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