Andes Cream De Menthe Fudge

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 (5.33 oz.) can evaporated milk (3/4 c.)
1 (7 1/2-oz.) jar Marshmallow Fluff
3/4 tsp. vanilla
1 (10-oz.) package + 1/4 cup Andes Cream De Menthe baking pieces

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended.

Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.

Remove from heat, stir in vanilla and chocolate until chocolate is melted. Turn into greased pan and cool.

Makes 2 1/2 pounds.