4 c. granulated sugar
1 c. milk
2 tsp. vanilla
25 lg. marshmallows
1 c. butter
13 oz. milk chocolate chips
13 oz. semi-sweet chocolate chips
1 oz. bitter chocolate
1 c. chopped pecans or walnuts

Mix sugar, milk, vanilla and butter in saucepan. Bring to a rolling boil and boil for 2 minutes, stirring constantly. Take off stove. Add marshmallows and stir until melted. Add chocolates, one kind at a time and blend thoroughly. Add nuts and pour onto buttered cookie sheet. Refrigerate for 24 hours. Makes 6 pounds.