Ingredients
1 package (12 oz) chocolate chips
1 Hershey's chocolate bar (7 oz)
1 jar (13 oz) marshmallow cream
1 lb walnuts, unbroken (optional)
5 cups sugar
1 can (14.5 oz) evaporated milk
1/4 lb butter or margarine, cut into medium pieces
Directions
Put chocolate chips, chocolate bar, marshmallow creme, and walnuts (if desired) into large bowl.
In heavy pan, pressure cooker, or double boiler mix sugar, milk, and butter.
Cook at high temperature, stirring constantly with wooden spoon or pancake turner.
Be careful not to scorch.
Bring to full boil, and boil for 5.5 minutes *precisely*.
Pour hot mixture over contents in bowl.
Stir until all is melted and begins to set.
Shape into rolls on waxed paper, pour into 13x9, or drop into small candies.
Keep refrigerated.
Notes
Tastes better with butter instead of margarine. Leave out nuts. If milk not boiled properly, turns out grainy. Tastes best after being refrigerated for at least 24 hours. Do *not* attempt to speed process by freezing.
