Family recipe handed down at least three generations
4 1/2 cups white sugar
1 cup of whole milk
1/2 pound of old-style margarine (1 cup is the same as two quarter sticks)
About two-thirds (8 ounces) of a 12-ounce bag of Nestle's chocolate chips
1 pint of marshmallow cream (2 cups equal one pint)
Using a double boiler, or a set of two sauce pans, put chocolate chips in the top pan and water in the pan underneath. Use low-to-medium heat to let the chocolate chips melt. After they melt, add marshmallow cream.
Using a large kettle-style pan, heat the milk and margarine and gradually add the sugar. Stir with a spatula or wooden spoon to mix well and keep it from sticking. Continue cooking this mixture which should get a bit frothy as it starts to bubble and boil. Use a candy thermometer to cook it to the soft ball stage. (If you don't have a thermometer, you can judge the soft stage by putting a small amount of this mixture in cold water to see if it holds together and is capable of forming a soft ball.)
Once the mixture is at the soft ball stage, remove from heat. Use a heavy wooden spoon to beat in the chocolate and marshmallow.
Work fast to mix well, then pour onto a large cookie sheet. Allow mixture to cool.
Makes 5 pounds and is real good.