1 (7 ounce) jar Marshmallow Creme
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
12 ounces semisweet chocolate chips
1 cup pinon nuts
1 teaspoon vanilla extract
In a heavy saucepan, combine Marshmallow Creme, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly.
Remove from heat.
Add chocolate chips and stir until melted and smooth.
Stir in pinon nuts and vanilla extract.
Pour into a foil-lined 8-inch square pan.
Chill until firm.
Yield: about 2 pounds
Southwestern Candy Recipes
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