Fool proof chocolate fudge.

Vegetable oil cooking spray 2 cup(s) sugar 1 teaspoon(s) salt 6 tablespoon(s) unsalted butter 1 cup(s) heavy cream 3 1/2 cup(s) mini marshmallows 3 cup(s) semisweet or white chocolate chips 1 teaspoon(s) pure vanilla extract 1/2 cup(s) crushed peppermint candy Directions Line a 9- by 13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy (optional). By, Martha Stewart