Categories: Candies 
      Yield: 12 servings 
  
-------------------------------FONDANT LAYER------------------------------- 
      2 c  Sugar 
           Dash of salt 
      2 T  Light corn syrup 
    3/4 c  Boiling water 
    1/2 t  Vanilla 
    1/2 c  Marshmallow creme 
 
--------------------------------FUDGE LAYER-------------------------------- 
      5 c  Chopped milk chocolate 
           Or sweet coating (1.5 lbs.) 
    1/4 c  Light cream 
    1/4 c  Half and half 
  1 1/2 t  Vanilla 
    3/4 c  Chopped nuts 
  
  A two-part recipe. Make the fondant first and set aside, then the fudge 
  layer. FONDANT LAYER: Combine sugar, salt, corn syrup, and boiling water in 
  a 2-quart saucepan. Cover and bring to a rolling boil. Remove lid and place 
  thermometer in pan; cook without stirring to 240 degrees F. Pour out on 
  marble slab. Cool to lukewarm and work with spatula until creamy and white, 
  then knead smooth with hands. Add vanilla and marshmallow. Work into 
  fondant. Let fondant stand, uncovered, until completely cold. For layered 
  Fudge Squares, pat and roll fondant into an 8-inch square between two 
  pieces of waxed paper. Set aside. 
   
  NOTE: To store fondant, wrap in waxed paper and place in a tightly covered 
  jar. Keep in refrigerator. 
   
  FUDGE LAYER: In  the top of a double boiler, melt milk chocolate or sweet 
  coating over hot, not boiling, water. Heat cream, half and half, and 
  vanilla to scalding. Remove from heat and cool to about 130 degrees F. Do 
  not allow temperature to drop below 125 degrees F. Add warm cream mixture 
  to melted chocolate all at once and beat until smooth and well blended. 
  Remove from hot smooth and well blended. Remove from from hot water and let 
  cool until pliable. Beat with an electric mixer until candy is light and 
  fluffy. Spread half in an 8-inch square pan which has been lined with 
  lightweight foil. Place the fondant square over the fudge; spread the 
  remaining fudge over the fondant. Sprinkle with nuts, and press the nuts 
  into the fudge. Cut into squares when firm, and wrap in waxed paper. 
   
  Makes about 48 pieces.