1 1/2 c Sugar 12 oz Chocolate chips (2 cups)
12 oz Evaporated milk 1 ts Vanilla
1/4 c Butter or margarine 1 c Chopped nuts (optional)
2 c Miniature marshmallows
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 11×7 pan. Refrigerate 2 hours or until set.
From the recipe files of Sheila Exner – September 1991