2cupsMini Marshmallows OR 14 Large Marshmallows each cut into quarters(Tip: spray kitchen scissors with no-stick cooking spray before cutting to prohibit sticking; if the large marshmallows are not cut they will not fully melt fast enough)
1 ½cupsMilk Chocolate or Semi-Sweet Chocolate Chips
½cupM&M’s(I used Milk Chocolate red and green holiday M&M blend)
Line an 8 by 8-inch square pan with foil. In a medium mixing bowl combine the marshmallows, chocolate chips and vanilla; mix together. Measure out (separately) the toffee bits and the M&M’s and have them ready to incorporate when needed.
In a large, heavy-duty sauce pan combine the sugar, evaporated milk, butter and salt over medium-high heat. Bring to a full rolling boil, stirring constantly, for 3 ½ minutes.
Remove from heat and immediately add the marshmallow-chocolate mixture, stirring vigorously until the chocolate and marshmallows have melted creating a creamy mixture. Stir in the toffee bits and pour or spoon the mixture into the prepared pan, smoothing it to fill the pan evenly.
Sprinkle the top with the M&M’s and refrigerate until solid, about 2 hours. Lift the foil with the fudge from the pan and cut into squares.