In a 3 quart heavy pan, combine evaporated milk, sugar, salt and butter. Bring to a rolling boil over medium-low heat, stirring. Cook, stirring for 5 minutes. (If heat is too high you will scorch it) Remove from heat and add chocolate chips. Stir until melted and quickly add marshmallow creme, vanilla and nuts. Stir until well blended. Pour into buttered 8-inch square pan and spread to make even layer. Cover and chill until firm. Cut and serve. (Store in refrigerator for up to 2 weeks.)
Instructions
In a 3 quart heavy pan, combine evaporated milk, sugar, salt and butter. Bring to a rolling boil over medium-low heat, stirring. Cook, stirring for 5 minutes. (If heat is too high you will scorch it) Remove from heat and add chocolate chips. Stir until melted and quickly add marshmallow creme, vanilla and nuts. Stir until well blended. Pour into buttered 8-inch square pan and spread to make even layer. Cover and chill until firm. Cut and serve. (Store in refrigerator for up to 2 weeks.)
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