Paula McGinnis


  • 12 oz chocolate chips
  • 8 oz marshmallow cream
  • ½ c butter
  • 2 ½ c sugar
  • ⅞ c evaporated milk
  • 2 c pecans, chopped (optional but recommended)
  • dash salt
  • 1 Tbs vanilla

In a large bowl mix the marshmallow cream and chocolate chips. In a heavy skillet melt the butter. Stir in the sugar and milk and bring to a rapid boil. After the sugar fully dissolves, bring to a rapid boil. Once it beings boiling, lower the heat and simmer 7 ½ - 8 minutes. Pour the butter mixture over the marshmallow and chocolate chips and mix thoroughly. Mix in the vanilla and salt. Drop by tablespoons on waxed paper to cool. Refrigerate in tins or tupperware containers.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License