Serves: 3 pounds
Recipe By: Cheryl Driggs
Ingredients:
3 cups sugar
3/4 cup Parkay stick margarine
1 can (5 ounces) evaporated milk
2 cups (12 oz) Ghiradelli 60% cocoa bittersweet chocolate chips
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla
Directions:
1. Combine sugar, margarine, and milk in a heavy saucepan; bring to full rolling boil, stirring constantly.
2. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
3. Remove from heat; stir in chocolate until melted.
4. Add marshmallow cream and vanilla; beat until well blended.
5. Pour into buttered 13x9-inch baking pan.
6. Cool at room temperature; cut into squares.
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