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Fudge with Marshmallow Cream

2 cups sugar

4 tablespoons marshmallow

2 squares chocolate cream

1 cup water

1 teaspoon vanilla

½ teaspoon salt

Put the sugar, water, grated chocolate and salt into a saucepan and stir until the sugar is dissolved. Boil slowly to the soft-ball stage, or 236° F. Remove from the fire, pour it over the marshmallow cream in a bowl, but do not stir. When it is lukewarm, add the vanilla and beat until it is creamy. Pour into buttered pans and when it hardens mark it into squares.