White Fudge

Directions

1. 1
   Combine the milk, water, sugar, salt and butter.
2. 2
   Mix thoroughly in a 3 qt. saucepan.
3. 3
   Heat to the boiling point over med. heat.
4. 4
   Cook to softball stage - 236 F., stirring constantly. A full rolling boil should be maintained throughout.
5. 5
   Remove from the heat and cool at room temperature without stirring, until lukewarm (110°).
6. 6
   Add the vanilla, beat until mixture snaps and holds its shape.
7. 7
   Add the marshmallow creme and fruit, if desired. Beat again until mixture loses it's gloss and is very stiff. Quickly spread into 8 in. square buttered pan.