| 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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