Ingredients:
1 ½ C Sugar
2/3 C Milk, Evaporated, prefer Carnation
2 TBSP Butter
¼ tsp. Salt
2 C Marshmallows, miniature
1 ½ C Morsels, Chocolate, Semi-Sweet prefer Nestles (9oz.)
½ C Nut, Pecan or Walnut, optional
1 tsp. Vanilla
Procedure:
1) Line 8-inch-square baking pan with foil.
2) Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3) Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Recipe Type: Authentic1 ½ C Sugar
2/3 C Milk, Evaporated, prefer Carnation
2 TBSP Butter
¼ tsp. Salt
2 C Marshmallows, miniature
1 ½ C Morsels, Chocolate, Semi-Sweet prefer Nestles (9oz.)
½ C Nut, Pecan or Walnut, optional
1 tsp. Vanilla
Procedure:
1) Line 8-inch-square baking pan with foil.
2) Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3) Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf