Ingredients:
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 (5 oz.) can evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla
Directions:
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, stirring constantly to prevent scorching. Remove from heat. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately and spread for an 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.
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 (5 oz.) can evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla
Directions:
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, stirring constantly to prevent scorching. Remove from heat. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately and spread for an 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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