Danita's Recipe Box

• 1 can (6 ounce) evaporated milk
• 1 2/3 cups sugar
• 1/2 teaspoon salt
• 1 1/2 cups miniature marshmallows
• 1 package (6 ounce) chocolate bits (1 cup)
• 2 teaspoons vanilla

In medium saucepan, stir together evaporated milk, sugar and salt. Bring to boiling point, reduce heat and stirring constantly, simmer for 5 minutes. Remove from heat. Add marshmallows, chocolate and vanilla. Beat with spoon until completely blended. Turn into buttered 8 inch saucepan. Store in refrigerator.

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk (5 1/3 fluid oz. can)
• 1 12 oz package semi-sweet chocolate pieces
• 1 7 oz. jar marshmallow cream
• 1 teaspoon vanilla

Traditional method:
Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).