Ingredients
4 1/2 c. white sugar
1 tall can evaporated milk
2 sticks (1/2 lb) oleo
12 oz. semi-sweet chocolate morsels
1 1/2 c. chopped walnuts or pecans
1 pint marshmallow cream
Method
Sources
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dataset
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Legendary dessert book — seasonal pastry, fruit desserts, plating
Achievable elevated desserts — laminated doughs, cakes, custards
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Chocolate, nuts and marshmallow stuff into a large bowl. In a double boiler cook sugar, evaporated milk and oleo to soft ball stage (234 - 238 degrees). Pour cooked ingredients into choco-nut-mmallow and mix well. Pour into 9x14 buttered cake pan and cool in the fridge. (hint, lining the cake pan with alum foil before putting into fridge will make it easier to get out of the pan). Refrigerate until firm.