5 cups sugar
1 (13oz) can evaporated milk
1/4 lb butter
12 oz marshmallow cream
1 tsp salt
1 tsp vanilla
2 (12oz) bags chocolate chips
1 cup walnuts (optional)
~Combine first 5 ingredients in 4 quart saucepan. Stir over low heat until blended.
~Bring to boil over medium heat, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (over cook rather than under cook).
~Remove from heat, stir in vanilla, chocolate chips and walnuts. Stir until chocolate is melted. Pour into 2 butter 9×9 pans and cool.
~Yield 5 pounds
4 cups sugar
1/2 cup light corn syrup
2 sticks unsalted butter
1 cup evaporated milk
1 Tbl pure vanilla extract
1 cup (9 oz) smooth peanut butter
2 heaping Tbl marshmallow cream
~Lightly grease 9 x 13 pan, set aside
~In large saucepan, combine the sugar, corn syrup, butter and evaporated milk
~Cook over medium heat, stirring occasionally, until candy thermometer reaches 242.5 F, between soft and hard ball stage
~Remove from heat and immediately stir in remaining ingredients
~Beat the mixture with a large wooden spoon until it begins to stiffen
~Pour into prepared pan and let harden
3 c sugar
¾ c butter
2/3 c evaporated milk
10 oz Vanilla baking chips
1 7 oz jar Marshmallow Cream
3 tsp orange flavoring
9 drops red food coloring
12 drops yellow food coloring
~Mix sugar, milk and butter in heavy saucepan
~Bring to boil over medium heat while stirring. Boil for 3 minutes. Remove from heat
~Stir in Vanilla chips, and marshmallow cream until chips are melted.
~Remove 1 cup mixture and set aside
~Add flavoring and food colorings to remaining mixture in pan. Mix well and pour into greased 9 x 13 pan.
~Stir the extra cup of mixture into the mix already in the pan, using a knife to make a “swirl” patter.
~Refrigerate until completely cool. Cut into squares to serve
Thanks to Cindy Kingery!
