Ingredients:
5 cups sugar
1 can evaporated milk
10 oz. Guittard milk chocolate chips
6 oz. Guittard semi-sweet chocolate chips
1 7 oz bottle marshmallow cream
2 cups walnuts (optional)
1/4 lb butter
Method:
Boil sugar, milk and margarine for 8 minutes on a low setting, stirring constantly. Take off heat, add chocolate chips first and stir in until melted, then add marshmallow. Stir well and add nuts. Pour into 9 x 13 pan (lined with plastic wrap. Do not line with waxed paper. The wax melts, then hardens as it cools, and it sticks very badly to the pan makes it very difficult to remove from the pan.)
If you wish to make this a Fudge Truffle, following everything exactly the same, but boil it for 8 minutes at the lowest possible setting (boiling it evident when not stirring, but not really obvious while stirring) and stir constantly. Refrigeration is necessary in order to cut it into squares or to remove it from pan. Dip in chocolate while still cold.
Add 1 ounce Peppermint Extract to make a mint chocolate truffle.
Add 1 ounce Orange Extract to make an orange chocolate truffle.
Add 5 drops of a concentrated raspberry flavoring to make a raspberry chocolate truffle.
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