Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter or margarine
- 1 (5-ounce) small can evaporated milk (about 2/3 cup)
- 1 1/2 (12 squares) package Baker's Semi-Sweet Baking Chocolate, chopped
- 1 (7-ounce) jar Jet-Puffed Marshmallow Creme
- 1 cup chopped Planters Walnuts
- 1 teaspoon vanilla extract
Details
Servings 40
Preparation
Step 1
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 minutes 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 into prepared pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours; cut into 81 (1-inch) squares.
Store in tightly covered container at room temperature.
Review this recipe