Lightly grease a 9 X 13 jelly roll pan or cookie sheet with shortening or butter.
Place in a large bowl:
3 12-oz. Bags chocolate chips
1 stick butter
1 jar marshmallow crème
1 tsp. Vanilla
1 cup chopped walnuts or pecans (optional)n a large saucepan or stockpot:
1 can evaporated milk (NOT sweetened condensed)
4 ½ cups sugar
Stir the milk & sugar over low to medium heat until sugar is dissolved. Continue to stir occassionally until mixture comes to a rolling boil, then boil 6 – 8 minutes or until it reaches the “soft ball” stage of candy cooking. To test for this, drizzle a little of the mixture into very cold water & see if it forms a soft, caramel-like ball with your finger. Too runny, it won’t set up, cooked too long, it will be grainy or brittle. Tricky stuff, but you can handle it! Then pour the hot liquid over the other ingredients and stir until the chips & butter are dissolved and the mixture is creamy (do not beat!). Then pour into prepared pan. Let cool & set up for 6 – 8 hours, then cut into squares & enjoy!
*For variations, you can use other flavors of chips, ie., substitute peanut butter chips for one bag, or mint chocolate chips.