1 1/2 cups of granulated sugar
2/3 cup (5 fluid ounces – cans) evaporated Nestle Carnation® milk
2 tablespoons of butter or ghee
1/4 teaspoon salt
2 cups small marshmallows
1 1/2 cups (9 ounces) of NESTLE® TOLL HOUSE® semi-sweet chocolate
1/2 cup chopped pecans or nuts (optional)
1 teaspoon vanilla extract
8-inch square baking tray with chip.
Combine sugar, evaporated milk, butter and salt in a medium heavy skillet. Bring to a boil over medium heat, stirring constantly. Boil with continuous stirring for 4 to 5 minutes. Remove from the heat.
Stir in the marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows melt. Pour in a baking pan. Cool for two hours or until proven. Lift from the pan remove the foil. Cut into 48 pieces.
For Fudge Chocolate Butter:
Replace 1 3/4 cups (11.5 oz / kg.) Nestle Toll House® delicious milk chocolate morsels.
For Viscose Butter:
Replace 1 2/3 cups (11 ounce / kg.) Nestle Toll House® flavored butter for a semi-sweet killer.
For peanut chocolate pie:
replace 1 2/3 cup (11 ounce / kg). Nestlé Toll House peanut butter and milk chocolate bits of semi-sweet tops and 1/2 cup of chopped peanuts for nuts or nuts.
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