3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts or pecans (or no nuts for picky son)
Directions: one line for each direction. When saved the lines will be numbered.
Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.
Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).
In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
Once the mixture reaches a boil, set your timer to 4 minutes.
You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes.
If you don't have a candy thermometer, just go with the four minutes.
Remove from heat. Quickly stir in chocolate and marshmallow cream.
Once those have melted and are well mixed, stir in the vanilla and then the nuts (or not for picky son).
Pour into prepared pan.
Cool to room temperature before slicing (about 4 hours).
You may want to chill in the refrigerator to get it more firm.
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