Stir together sugar, butter, and milk in sauce pans; bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat, or until candy thermometer reaches 234 degrees (I didn't have candy thermometer), stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients: mix until well blended. Pour into two greased 9x9 inch or 13x9 inch pans. Cool at room temperature, cut into squares. This makes 6 pounds. NOTE: do not substitute sweetened condensed milk for evaporated milk.