Help: Chocolate Types, Toasting Nuts and Seeds
Shop for this Recipe: Measuring Cups, Spoons, Scales | Square Cake Pans | Rubber, Silicone Spatulas | Wooden Spoons | Cookware | Candy Thermometers | Dough Scrapers | Kitchen Knives | Pizza Cutters
- ⅓ cup unsalted butter
- 1 cup evaporated milk
- 1½ cups granulated sugar
- ¼ teaspoon salt
- 12 ounces semisweet chocolate, chopped into small pieces
- ½ cup toasted walnuts, coarsely chopped
- 1 cup mini marshmallows
- In a large-size heavy-bottomed pan over medium heat, combine butter, evaporated milk, sugar, and salt; heat and stir with a rubber spatula or wooden spoon until the sugar dissolves and the mixture starts to boil.
- Clip a candy thermometer to the inside of the pan, raise the heat to medium-high, and continue to boil, without stirring, until the sugar mixture reaches a temperature of 240 degrees F, a soft ball stage. Remove pan from heat and remove candy thermometer. Tip: Lower the heat when the temperature reaches 235 degrees to slow the cooking because at this point it will quickly reach 240 degrees. In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
- Add the chocolate to the hot mixture and stir until the chocolate is melted and the mixture is well blended. Add walnuts and marshmallows, stir to mix.
- Pour candy into the prepared baking pan. Let sit until cooled and candy is firm. Cut into squares.