18 oz. chocolate chips
1 1/2 lg. chocolate (8 oz. each)
1 pt. marshmallow fluff
1/4 stick butter
4 1/2 c. sugar
1 (14 oz.) can evaporated milk

In large pan add sugar and evaporated milk, bring mixture to a boil, stirring constantly. Boil for 5 minutes (stirring constantly). Place all other ingredients in large bowl. Pour syrup over ingredients in bowl and stir until completely mixed and smooth. Pour into pans. I use a large cookie sheet, or 4 small (6 x 8) aluminum pans. Cool in refrigerator and then cut. Can be frozen and will still creamy when defrosted.