Oh FUDGE!!

Well I knew it,I was getting sick.I felt like I was on my death bed yesterday but today is better.
I'm still not up to eating much but at least I'm keeping what I do eat down now.I absolutely hate being sick,I'm praying my kids don't get whatever I had.
I'm going to start baking for Christmas tomorrow night,(I wanted to make sure I was germ free before I started)I have to make 4 lbs of fudge for 2 school "winter" parties and then I'm making some cookies.
Here is my very fave fudge recipe,I've been making it for almost 12 years now and it's pretty much goof-proof.I think the peanut butter and milk chocolate are the best!!!

Famous Fudge ~~

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels,(or whatever flavor you prefer)
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into squares

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.