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- 3/4 cup (175 ml) margarine (stick type)
- 3 cups (700 ml) granulated sugar
- 1 cup (225 ml) evaporated milk
- 1 12 oz (336 grm). pkg. semisweet real chocolate chips
- 1 7 oz (196 grm). jar Kraft marshmallow creme
- 1 tsp (5 ml). vanilla
- Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
- Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
- Remove from heat.
- Gradually stir in chocolate chips until melted.
- Add marshmallow creme and vanilla; mix well.
- Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.
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