| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies, Microwave, Chocolate | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 12 | oz | Evaporated milk |
| 1/4 | c | Butter or margarine |
| 2 | c | Miniature marshmallows |
| 12 | oz | Chocolate chips (2 cups) |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts (optional) |
INSTRUCTIONS
Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes. Uncover, Microcook 10 minutes more, stirring every 3 minutes. Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy. Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set. From the recipe files of Sheila Exner - September 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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