2 1/2 sq. unsweetened chocolate (2 1/2 oz.)
2 1/2 c. sugar
1/4 tsp. salt
1 c. milk
2 tbsp. light corn syrup
2 1/2 tbsp. butter
1 tsp. vanilla
2 lg. spoonfuls marshmallow fluff

1. Break chocolate into very small pieces and place in large saucepan with sugar, salt, milk and corn syrup.

2. Place over low heat and stir until mixture begins to boil. Cook to 236 degrees (soft ball), stirring frequently to prevent scorching.

3. Remove from heat, add butter. Cool to 110 degrees without stirring. Add 2 large spoonfuls of marshmallow fluff and whip with spoon until the sheen is gone (about 3 minutes). Fudge will begin to be stiff.

4. Pour into shallow pan (9x9x2) and refrigerate until firm. Cut into pieces and place in candy dish and enjoy.