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White Fudge
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2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
1/2 cup flaked coconut
1 tsp. vanilla
8 oz. white almond bark
1 cup miniature marshmallows
1/2 cup chopped walnuts
Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.
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