|
Line an 8 ½ in. x 11 in. pan with foil extending over sides of pan. Place sugar, margarine and evaporated milk in large saucepan. Bring to full boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches
234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate pieces and marshmallow crème; stir until completely melted. Add nuts and vanilla; mix well. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
|
