You can use a variety of chocolate in this recipe. I usually use chocolate chips (preferably Ghiradelli) and some other decent quality milk chocolate, but we've also used generic brand chocolate chips with a Hershey bar. It's best eaten at room temperature (and easiest to cut) or maybe right out of the pot when it's still so warm it burns your finger a little. Make it and share with your neighbors--wrap it up in parchment and then brown paper and tie it up with string.
Recipe from Kelly's Momma
Pictures by Kelly
1 cup butter
4 1/2 cups sugar
1 12 oz can evaporated milk
2 bags semi sweet chocolate chips (24 oz)
3 oz milk chocolate
8 oz marshmallow creme (fluff)
2 teaspoons vanilla
- In a large heavy saucepan on medium heat, melt the butter. Add evaporated milk and sugar and bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly, and remove from heat.
- Add vanilla, marshmallow creme, chocolate chips and milk chocolate, and stir until chocolate and creme have melted and everything is well blended.
- Pour into a 9 x 13 inch pan lined with parchment paper. Bring to room temperature (about 1 hour) and chill about 4 hours.