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sugar Parkay margarine milk semi-sweet real chocolate chips semi-sweet baking chocolate marshmallow cream vanilla pecan
Viewed: 64 - Published at: 9 years agoIngredients
- 4 c. sugar
- 1/2 c. Parkay margarine
- 1 (12 oz.) can evaporated milk
- 1 (12 oz.) pkg. semi-sweet real chocolate chips
- 12 oz. semi-sweet baking chocolate
- 1 (7 oz.) jar marshmallow cream
- 2 tsp. vanilla
- 1 c. pecan pieces
Method
- In 4-quart saucepan, combine sugar, butter and evaporated milk.
- Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil, 10 to 14 minutes.
- Reduce heat to medium.
- Boil, stirring constantly, until candy thermometer reaches 228° or until small amount of mixture dropped into ice water forms a 2-inch soft thread, 6 to 7 minutes.
