White Coconut Fudge - cooking recipe

Ingredients

2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white almond bark, broken into pieces
1 cup miniature marshmallow
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds (toasted) or 1/2 cup pecans (toasted)
1 teaspoon vanilla

Preparation

Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage (234 degrees), stirring frequently. Remove from heat. Add almond bark and marshmallows; beat until melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered dish. Cut when cool.