3 cups granulated sugar
6 ounces unsalted butter
5 ounces evaporated milk
12 ounces semi-sweet chocolate chips
7-ounces marshmallow creme
1 cup chopped toasted black walnuts
1-1/2 teaspoons vanilla
1. Butter a square silicone baking pan or line a square baking pan with foil (then butter the foil).
2. Place sugar, butter, and evaporated milk in a saucepan and bring to a rolling boil. Boil until a temperature of 234 degrees F. is reached on a candy thermometer (make sure thermometer is not resting on the bottom of the pan), which is the soft-ball stage of cooked syrup. It should form a sticky soft ball that can be flattened when it is removed from the water. It should take 4-5 minutes, but the temperature is what you should go by (not the time). I give the time only to give you a ballpark idea, not a time to cook by.
3. When you get to temp, remove the pan from the heat, and stir in the chips and marshmallow cream, stirring quickly to get it melted and blended before it starts to firm.
4. Stir in the nuts and vanilla as soon as the chocolate blends – do not delay this.
5. Pour mixture into the square baking pan and cool completely before slicing into squares.