Triple Layer Fudge

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I had this this weekend-a friend brought this for football dessert-very good!!

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Steps

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Combine sugar , milk , butter and salt in a medium sauce pan.

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Bring to a boil over medium heat , stirring constantlywith a wooden spoon.

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Boil / stir for 5 minutes.

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Remove from heat , stir in marshmallows until melted and mixed well.

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Stir in chocolate chips and vanilla.

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Stir until smooth , and for 6 minutes.

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Grease a 13x9 inch baking pan.

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Pour chocolate fudge into pan and prepare peanut butter fudge immediately.

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Peanut butter fudge: follow above directions except reduce sugar to 3 / 4 cup and add 3 / 4 cup brown sugar , omit butter and chocolate , and add peanut butter where you would add the chocolate chips and vanilla , and immediately spread evenly over the chocolate fudge.

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White fudge: follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips , and immediately spread evenly over the peanut butter fudge.

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Cover fudge with plastic wrap and refrigerate 2 hours or until firm.

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Cut into 1 inch squares.

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Keeps in fridge 3 weeks.

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Ingredients

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granulated sugar, evaporated milk, butter, salt, mini marshmallows, semi-sweet chocolate chips, vanilla, light brown sugar, creamy peanut butter, white chocolate chips