1/2 c Butter
12 oz Evaporated Milk
4 c Sugar
10 oz Large Marshmallows
2 oz Unsweetened Chocolate,
Chopped
12 oz Semisweet Chocolate Chips
12 oz Milk Chocolate, Chopped
1 tb Pure Vanilla Extract
2 c Chopped Walnuts Or Pecans
In 4 – 6 quart heavy metal pan, cook butter, evaporated milk and
sugar over medium-high heat until sugar is dissolved. Heat to
boiling. Turn heat to low, cover and continue boiling for 5 minutes
without stirring. Turn heat to warm and stir in marshmallows until
dissolved. Add each kind of chocolate in turn, stirring until melted.
Stir in vanilla and nuts. Pour into lightly buttered 9 x 13-inch pan.
Let stand until firm, about 8 to 10 hours before cutting.
This recipe is from The Creme de Colorado Cookbook published by the
Junior League Of Denver, Inc.
Yields
5 servings