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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 81 |
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Right off an old Kraft marshmallow creme jar. It has changed over the years, but I think this one is still the best. I have used an equal weight of a good grade of dark chocolate in place of the chips... Ingredients:
1 1/2 cups sugar (300 gms) |
1/2 cup butter (1 stick, 114 gms) |
2/3 cup evaporated milk (5 oz can) |
1 (7 ounce) jar marshmallow creme |
1 pinch salt |
3 cups semi-sweet chocolate chips (1 1/2 12 oz bags) |
1/2 teaspoon vanilla extract |
2 cups chopped walnuts (optional) |
1 cup milk chocolate chips (optional) |
Directions:
1. Lightly grease a foil-lined 9x9x2 inch pan; set aside.
2. Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
3. Boil and stir for exactly 5 minutes.
4. Add chocolate chips and vanilla extract.
5. Stir until smooth.
6. Stir in optional walnuts.
7. Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
8. Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.
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