4 1/2 cups granulated sugar
2 tablespoons butter
Pinch of salt
1 (12-ounce) can evaporated milk
12 ounces semisweet chocolate chips
12 ounces German sweet chocolate, chopped
1 pint (2 jars) marshmallow cream
2 cups chopped walnuts
Combine sugar, butter, salt and evaporated milk. Bring to a boil and boil for 6 minutes. Stir constantly to prevent sticking or scorching. In a large mixing bowl, pour boiling hot mixture over chocolate chips, marshmallow cream and walnuts. Stir until chocolate is completely melted.
Pour into a large, buttered jelly roll pan or two buttered 13-by-9-by-2-inch pans. Let cool two to three hours. Cut and store in an airtight container in the refrigerator.
Makes 36 to 48 pieces.
If you prefer to use a candy thermometer to determine the syrup's doneness, it is ready to be poured over the other ingredients when it's reached the 'soft-crack stage.' Once you pour the hot syrup over the other ingredients, work quickly because it sets up quickly and will make crystals around the edge if you don't immediately pour it into the prepared pans.