Jim Vorheis
1/2 c Butter
12 oz Evaporated milk
4 c Sugar
10 oz Large marshmallows
2 oz Unsweetened chocolate,
-chopped
12 oz Semisweet chocolate chips
12 oz Milk chocolate, chopped
1 tb Vanilla
2 c Chopped walnuts or pecans
Makes 5 pounds
In 4-6 quart heavy metal pan, cook butter, evaporated
milk, and sugar over medium-high heat until sugar is
dissolved. Heat to boiling. Turn heat to low, cover
and continue boiling for 5 minutes without stirring.
Turn heat to warm and stir in marshmallows until
dissolved. Add each kind of chocolate in turn,
stirring until melted. Stir in vanilla and nuts. Pour
into lightly buttered 9×13-inch pan. Let stand until
firm, about 8-10 hours, before cutting.
Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis
From
Yields
5 Servings
