Wednesday, January 20, 2010


Prep: 10 minutes plus cooling
Cook: 15 minutes

2 cups sugar
3/4 cup (1 1/2 sticks) butter (don't substitute)
5 oz evaporated milk (2/3 cup)
7 marshmellow creme
1 TSP vanilla
1 cup walnuts, chopped (opt.)

1. Heat sugar, butter and milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, Stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
2. Stir in chocolate and marshmellow creme until melted; stir in vanilla and walnuts.
3. Spread immediately in a foil-lined 9 " square pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 lbs.

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