1-1/2 cups sugar
3/4 cup half and half or evaporated milk
2-1/4 cups semi-sweet chocolate chips
1-1/2 cups miniature marshmallow
1-1/2 tablespoons butter or margarine
3/4 cup walnut chopped or pecans
In a heavy 3-quart saucepan over medium heat, cook and stir sugar and half-and-half until mixture comes to a full boil. Stirring constantly, boil for 5 minutes. Remove from heat.
Stir in chocolate chips, marshmallows and butter until marshmallows are melted and no white streaks remain. Stir in chopped nuts if desired. Immediately spread mixture in an 8 x 8 x 2-inch baking pan.
Let stand at room temperature for 2 to 3 hours or until firm. Or, if desired, refrigerate until firm, about 1 hour, then remove from refrigerator.
