2 ½ c. sugar
2/3 c. of evaporated milk
1 ½ c. fluff (measure in greased measuring cups)
½ tsp. salt
½ tsp. vanilla
½ c. chopped walnuts (optional)
12 oz. semi-sweet chocolate bits
- Grease a 9” x 9” square pan.
- Combine sugar, evaporated milk, fluff and salt in a 2 qt. saucepan. Stir over medium high heat.
- Wipe down inside edges of pot with water to clean off any stray sugar crystals. Carefully place candy thermometer on the edge of the pot. Make sure that it is not touching the bottom!
- Bring to boil over medium high heat. Continue to boil until temperature just reaches 240˚ (Soft-Ball).
- Remove from heat, QUICKLY stir in chocolate and vanilla (add nuts if desired) until chocolate is melted. Pour into buttered 9×9” pan and cool.
- Yields: Approximately 2 ½ pounds.