Categories: Candies, Microwave, Chocolate, Christmas 
      Yield: 1 servings 
  
  1 1/2 c  Sugar 
     12 oz Evaporated milk 
    1/4 c  Butter or margarine 
      2 c  Miniature marshmallows 
     12 oz Chocolate chips (2 cups) 
      1 ts Vanilla 
      1 c  Chopped nuts (optional) 
  
  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe 
  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes. 
   
  Uncover, Microcook 10 minutes more, stirring every 3 minutes. 
   
  Continue cooking, stirring every 2 minutes, until candy thermometer reads 
  234 to 240 degrees. (soft ball stage).  Stir in marshmallows and chocolate 
  chips and nuts if using.  Stir vigorously until creamy and slightly glossy. 
   
  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set. 
   
  From the recipe files of Sheila Exner - September 1991