3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1 bag Semi-Sweet Chocolate Chips (I use half bag of semi sweet and half bag of milk chocolate)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped pecans (optional)
1 tsp. vanilla
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1 bag Semi-Sweet Chocolate Chips (I use half bag of semi sweet and half bag of milk chocolate)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped pecans (optional)
1 tsp. vanilla
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F (or soft ball stage), stirring constantly to prevent scorching. Remove from heat.
ADD chocolate chips and marshmallow creme; stir until completely melted. Add pecans and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
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