5 c. sugar
1 1/2 tsp. salt
1 stick butter or margarine
10 oz. evaporated milk (1 1/3 c.)
15 oz Marshmallow Fluff
1 1/2 tsp vanilla extract
16 oz. semi-sweet chocolate pieces
1 c. chopped toffee pieces
Grease a 13X 9-inch baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended.
Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test).
Remove from heat, stir in extract and chocolate until chocolate is melted. Add 1/2 of the nut pieces and stir in. Turn into greased pan and cool. Cover with the rest of the nut pieces. Makes 5 pounds.
1 1/2 tsp. salt
1 stick butter or margarine
10 oz. evaporated milk (1 1/3 c.)
15 oz Marshmallow Fluff
1 1/2 tsp vanilla extract
16 oz. semi-sweet chocolate pieces
1 c. chopped toffee pieces
Grease a 13X 9-inch baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended.
Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test).
Remove from heat, stir in extract and chocolate until chocolate is melted. Add 1/2 of the nut pieces and stir in. Turn into greased pan and cool. Cover with the rest of the nut pieces. Makes 5 pounds.
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