• 70minutes
  • 428calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups superfine sugar (see note)

  2. 1 (5 ounce) can evaporated milk

  3. 1/2 cup butter

  4. 2 cups miniature marshmallows (I use an 8 oz. jar of marshmallow fluff)

  5. 2 (11 1/2 ounce) bags milk chocolate chips (3 1/2 cups total)

  6. 2 tablespoons pure vanilla extract

  7. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Butter an 8-by-11-inch baking pan and set aside.

  2. In a 2-quart glass bowl, mix the sugar and the evaporated milk.

  3. Microwave on high, uncovered, for 3 minutes.

  4. Remove from the microwave oven and stir.

  5. Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.

  6. Meanwhile, cut the butter into four pieces and set aside.

  7. Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.

  8. Add the chocolate chips, vanilla and nuts, and mix well.

  9. Spread into the buttered pan and chill for at least an hour, or until firm.

  10. Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.


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