From the kitchen of Carole Bobal
4 ½ cups sugar
2 tablespoons butter
Pinch of salt
1 12 oz. can evaporated milk
2 cups (12-ounce package) chocolate chips
3 (4 ounce) packages German's sweet chocolate
8-ounce jar marshmallow crème
2 cups nutmeats, chopped or whole
Boil sugar, butter, salt and milk together for 6 minutes. Stir.
Put both chocolates, marshmallow crème and nutmeats in a bowl.
Pour boiling syrup over the ingredients.
Beat until chocolate is all melted; then pour in a buttered jelly roll pan.
Let stand a few hours or better yet, overnight before cutting.
Store or ‘gift’ in pretty tin boxes.
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