2 cup light brown sugar packed
1 [12] oz can evaporated milk [not condensed milk]
1/2 cup butter [1 stick]
1/2 tsp salt
2 cup miniature marshmallows
1 tsp pure vanilla extract
3/4 cup English toffee bits divided
Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Cool completely. In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, don't guess. While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan. Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted. Add 1/2 cup English toffee bits. Mix well, Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge. Cool completely, then cut into squares.