I will admit it: I am cheap. And I don’t like to waste, so when I found myself with half a can of evaporated milk left over from pumpkin pie last Thanksgiving, I surely didn’t want to pour it down the drain. A quick online search led me to this recipe, an easy one especially if you’re a rookie candy maker.
Remember, on this blog, we have no fear. Candy making needn’t intimidate anyone if they follow their recipe and choose a dry day to experiment (because sugar attracts water and behaves differently in humidity and rain). Essentially, candy making is about how sugar is transformed when heated, if it forms small crystals or large crystals based on what temperature it reaches and whether the molecules are agitated by stirring.
This particular recipe requires extensive and vigorous stirring, so be prepared to get a bit of a workout. It also helps to have an assistant for the step when you remove the mixture from the heat and add the marshmallows, chocolate chips, and vanilla, so you can continue to stir constantly.
Ingredients
- 1 1/2 cups sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 1/2 cups milk chocolate chips
- 2 cups miniature marshmallows
- 2 teaspoons vanilla extract
Preparation
Line an 8×8 baking dish with foil, extending foil over the sides.
In a medium bowl, combine chocolate chips and marshmallows; set aside.
In a medium saucepan, combine sugar, evaporated milk, butter, and salt; stirring constantly, bring to a rolling boil over medium heat and cook for 5 minutes. Note: you must continue to stir the mixture while it boils for 5 minutes.
Remove from heat and add chocolate chips, marshmallows, and vanilla extract. Vigorously stir until the mixture is smooth, about 3-4 more minutes. Pour into baking dish and place in the fridge to cool completely.
Cut into squares and store in the fridge.
amy bakes in the 'burgh 