White Fudge

Directions

1. 1
   Combine the milk, water, sugar, salt and butter and mix thoroughly in a 3-quart saucepan.
2. 2
   Heat to the boiling point over moderate heat.
3. 3
   Cook to 248° or firm ball, stirring constantly.
4. 4
   A full rolling boil should be maintained throughout.
5. 5
   Remove from heat.
6. 6
   Cool at room temperature without stirring until lukewarm (110°).
7. 7
   Add vanilla and beat until mixture snaps and keeps its shape.
8. 8
   Add 3/4 cup marshmallow cream and 1/3 cup chopped fruit and beat again until mixture loses its gloss and is very stiff.
9. 9
   Pour quickly into buttered pan and cut in squares.