Categories: Candies, Entertain, Christmas 
      Yield: 5 servings 
  
           Jim Vorheis 
    1/2 c  Butter 
     12 oz Evaporated milk 
      4 c  Sugar 
     10 oz Large marshmallows 
      2 oz Unsweetened chocolate, 
           -chopped 
     12 oz Semisweet chocolate chips 
     12 oz Milk chocolate, chopped 
      1 tb Vanilla 
      2 c  Chopped walnuts or pecans 
  
  Makes 5 pounds 
   
  In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar 
  over medium-high heat until sugar is dissolved.  Heat to boiling. 
  Turn heat to low, cover and continue boiling for 5 minutes without 
  stirring. Turn heat to warm and stir in marshmallows until dissolved. 
  Add each kind of chocolate in turn, stirring until melted. Stir in 
  vanilla and nuts. Pour into lightly buttered 9x13-inch pan.  Let 
  stand until firm, about 8-10 hours, before cutting. 
   
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis