4 cups sugar
2 cups milk
4 tbsp. (1/2 stick) butter
2 (6 oz. ea.) pkgs. chocolate pieces
1 (10 oz.) pkg. miniature marshmallows
1 tsp. vanilla

Boil sugar, milk and butter until it forms a soft ball in water (234-240°F on candy thermometer).

Add chocolate pieces, marshmallows and vanilla; stir until dissolved.

Pour into buttered pan.

Cooks Note: Use of a candy thermometer is recommended.