Alice Rettke'S Christmas Fudge - cooking recipe

Ingredients

4 1/2 c. sugar
1/4 c. butter
1 (13 oz.) can evaporated milk
1/2 tsp. salt
1 c. flaked coconut
2 (9 oz.) bars milk chocolate, chopped
1 (8 oz.) jar marshmallow cream
2 tsp. vanilla
2 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. candied pineapple
1/2 c. candied cherries
1/2 c. pecans
1/2 c. almonds
1/2 c. filberts
1/2 c. pitted dates
1/2 c. seeded Muscat raisins
1/2 c. dried white figs, stems removed
2 (1 oz.) sq. unsweetened chocolate, chopped

Preparation

In saucepan, add sugar, butter, milk and salt; stir until all the sugar is dissolved.
Set aside.
Heavily butter a cookie sheet; evenly spread coconut, pressing it in a little.
Chill in refrigerator while the candy is cooking.
In a large mixing bowl, put the milk chocolate, marshmallow cream, vanilla, semi-sweet chocolate and unsweetened chocolate.
Coarsely chop all fruits and nuts; add to bowl.