1/2 c. butter
1 (14 1/2 oz.) can evaporated milk
2 lbs. sugar (4 1/2 c.)
1/2 lb. marshmallows
2 oz. unsweetened chocolate
12 oz. pkg. semi-sweet chocolate pieces
12 oz. sweet chocolate
1 tbsp. vanilla
2 c. chopped nuts

Stir together in a heavy pot over moderate heat the butter, evaporated milk and sugar. Bring to a boil. Cover; boil 5 minutes and turn off heat. Add marshmallows and stir until melted. Add the chocolate, one kind at a time, stirring as it melts. Add vanilla and nuts; mix well.

Pour into buttered pan and smooth out evenly. This quantity is exactly right for a 10x15 inch jelly roll pan. Let stand until firm, then cut into 1-inch squares. Yield: 5 pounds.