Ingredients Jump to Instructions ↓

  1. 3 cups sugar

  2. 3/4 cup (1-1/2 sticks) butter or margarine

  3. small can (5 oz.) evaporated milk (about 2/3 cup)

  4. 1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate , chopped

  5. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

  6. 1 cup chopped PLANTERS Walnuts

  7. 1 tsp. vanilla

Instructions Jump to Ingredients ↑

  1. LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

  2. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

  3. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature


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