4 squares Bakers unsweetened chocolate, chopped
3 tbsp. butter
3 cups icing sugar, sifted
1/4 tsp. salt
1/3 cup hot milk
1 tsp. vanilla
1 cup Kraft miniature marshmallows
1 cup chopped walnuts
Melt chocolate and butter over hot water or in a large microwaveable bowl on Medium, 2 minutes, or until melted. Stir in icing sugar, salt, milk and vanilla. Mix well.
Fold in marshmallows and nuts.
Spread into a waxed paper-lined 9 x 5 inch loaf pan. Chill until firm.
Recipe may be doubled and spread in 9 square pan.
Cut and store fudge in airtight container in refrigerator.
Submitted by Gloria Matheson, R.R. 10, Winlsoe, P.E.I.