I got this recipe from one of my best friends that I grew up with, Kristy Dixon. She swore that it was the actual recipe...who knows, but it is my favorite.
Be careful when you make it. You need to know how hot your stove is. If your stove runs hot, lower the heat. I have to cook mine on 4, which is medium low, otherwise it overcooks or burns. I also start the timer when it just starts to boil and I pour the chips and stuff in at 9 min. and really whip it by hand and pour quickly into a buttered pan.
Be careful when you make it. You need to know how hot your stove is. If your stove runs hot, lower the heat. I have to cook mine on 4, which is medium low, otherwise it overcooks or burns. I also start the timer when it just starts to boil and I pour the chips and stuff in at 9 min. and really whip it by hand and pour quickly into a buttered pan.
3 small packages chocolate chips (use fresh toll house semi-sweet. Don't try darker chocolate of any kind. I tried Ghiradelli 60% bittersweet 1 c. with 2 c. tollhouse...not as good)
2 cubes butter
8 oz. marshmallow creme
(1 - 7oz. jar plus 2 heaping Tblsp.)
1 can evaporated milk
4 1/2 c. sugar
1/2 tsp. vanilla
Combine the chocolate chips, butter and marshmallow creme in a bowl and set aside. Bring the evaporated milk and sugar to a boil and time 10 min. after coming to a full boil. Stir constantly. Add the bowl of chips, butter and marshmallow creme and stir till smooth. Add vanilla and nuts (if desired) and pour into a large buttered jellyroll pan or 9 x 13 buttered pan.
Cool and put into the refrigerator. Cut with a plastic knife.
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