Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 12 ounces | Evaporated milk |
| ¼ cup | Butter or margarine |
| 2 cups | Miniature marshmallows |
| 12 ounces | Chocolate chips (2 cups) |
| 1 teaspoon | Vanilla |
| 1 cup | Chopped nuts (optional) |
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