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 9×13-inch pan. Let stand until firm, about 8-10 hours, before cutting. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis