Marshmallow Fudge Cookies

Ingredients

• 2 cups small marshmallows, diced
• 2 cups graham cracker crumbs
• 1 cup nuts, finely chopped
• 2 cups sugar
• 1 cup whole milk

• 3 (1 ounce)  unsweetened chocolate squares (Baker's)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1/2-1 cup powdered sugar

Directions

1. 1

   Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.

2. 2

   Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).

3. 3

   Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).

4. 4

   Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.

5. 5

   Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.

6. 6

   Pack into a greased 9x13" pan and cool in fridge. Chill until firm.

7. 7

   Cut into squares and toss in powdered sugar.