If I could, I would show up at your front door with this:
But alas, most of you live too far away, and they haven't invented "beam me up, Scottie" transportation yet. So I suppose you'll just have to settle for the recipe.
-3 cups sugar
-3/4 cup margarine
-2/3 cup evaporated milk
-1 package/12 oz./2 cups semisweet chocolate chips
-1 jar (7 oz.) marshmallow creme (it works best with Kraft brand)
-1 teaspoon vanilla
-1 cup chopped nuts (optional)
1. Stir together margarine, sugar, and milk in heavy 2 1/2-3 qt. saucepan. Bring to a full boil, stirring constantly. Boil 5-7 minutes over medium heat, or until candy thermometer reaches 234*, stirring constantly to prevent scorching. Remove from heat.
2. Gradually stir in chocolate until melted. Add remaining ingredients, mix until well-blended.
3. Pour into greased 13x9 pan. Cool at room temperature.
This recipe is hands-on for a good 15 minutes, and it's a bit of an arm workout with all the stirring, but it's totally worth it.