Butter a 9 inch square pan. Combine the sugar, butter and milk in a 2 quart pan. Cook over medium heat, stirring often, until mixture comes to a boil. Once it is at a boil, keep it at a boil for 5 minutes, stirring constantly. Remove the pan from the heat and add the chocolate, marshmallow cream, vanilla and salt, stirring until smooth. Pour into the prepared pan and smooth the surface with rubber spatula. Refrigerate until firm, then cut into 1 inch squares. The fudge can be held at room temperature for several days or refrigerated for up to 2 weeks.{$7e}(Original recipe for 20)
