3 c Sugar 7 oz Marshmallow creme
3/4 c Margarine 1 c Nuts
2/3 c Evaporated milk 1 ts Vanilla
12 oz Semi-sweet chocolate chips
Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to
full rolling bowl, stirring constantly. Continue boiling 5 min over
medium heat or until candy thermometer reaches 234f stirring
constantly to prevent scorching. Remove from heat; stir in chips
until melted. Add marshmallow creme, nuts and vanilla; beat until
well blended. Pour into greased 9×13″ pan. Cool at room
temperature, cut into squares. Makes approx 3lb.
Joan Mershon
Yields
20 servings