Marshmallow Fudge Cookies - cooking recipe

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

Preparation

Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
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).
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).
Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
Pack into a greased 9x13\" pan and cool in fridge. Chill until firm.
Cut into squares and toss in powdered sugar.