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French Silk Fudge
2 cups super-fine sugar
1 small can (5 ounces) evaporated milk
1 stick (½ cup) butter
2 cups miniature marshmallows
2 bags (11.5 ounces each) milk chocolate chips (3½ cups total)
2 tablespoons pure vanilla extract

1 cup already-chopped pecans (Optional: I never use them, since I don't like anything to mar the perfection that is fudge.)

-- Butter an 8-by-11-inch baking pan and set aside.

-- In a 2-quart glass bowl, mix the sugar and the milk. Microwave on high, uncovered, for 3 minutes. Remove from the microwave oven and stir.

-- Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over. Meanwhile, cut the butter into four pieces and set aside.

-- Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted. Add the chocolate chips, vanilla and nuts, and mix well. Spread into the buttered pan and chill for at least an hour or until firm.

-- Cut into small (1-inch) squares and store in tins or plastic storage containers in the refrigerator for up to 5 days.

Makes: about 80 (1-inch) pieces of candy.
Start to finish: 10 minutes, plus 1 hour chilling time
Approximate values per serving (1 piece): 80 calories (46 percent from fat), 4.7 g fat (2.3 g saturated), 4.9 mg cholesterol, 0.9 g protein, 11.3 g carbohydrates, 0.4 g dietary fiber, 21 mg sodium.