4 c. sugar
1 lg. can evaporated milk
1/4 lb. butter
1 jar (7.5 oz.) marshmallow creme
2 tsp. vanilla
14 oz. dipping chocolate (diced fine)
2 oz. bitter chocolate (diced fine)
12 oz. chocolate chips

Butter 9 x 12 inch pan and prepare ALL ingredients. In large, heavy 6 or 8 quart Dutch oven, combine sugar, evaporated milk and butter. Bring to full boil and boil hard for 4 minutes, stirring constantly.

Working fast, add all chocolate and stir well until melted. Fold in marshmallow creme and vanilla, turn into 9 x 12 inch buttered pan. Spread quickly but as little as possible. Too much smoothing draws butter to top. Makes 5 pounds. Two people makes this recipe easier to work.