Symphony Fudge

Here is a fail-proof, easy, and most importantly, tasty fudge recipe

Symphony Fudge

2 large (6 oz.) Symphony chocolate bars (blue label with toffee)

2 cups semi-sweet chocolate chips

7 oz. jar marshmallow cream

12 oz. can of evaporated milk

4 1/2 c. sugar

1/8 tsp. salt 

2 t. vanilla

In a large bowl, combine candy bar, marshmallow cream and chips. In a saucepan, mix evaporated milk, sugar and salt and heat to a boil. Boil for 6 minutes while constantly stirring. Dump hot mixture over the chip mixture in the bowl. Stir until creamy. Add vanilla. Put into a buttered 9x13 pan and let set.