°2 and half of cups white granulated sugar
°3/4 cup butter
°2/3 cup evaporated milk
°12 oz (2 cup) pack semi-sweet chocolate chips
°7 ounce bath of marshmallow creme (additionally known as marshmallow fluff)
°1 teaspoon vanilla


Line an eight or nine inch rectangular pan with foil or parchment paper. Spray with non-stick spray. Put aside.
In a three-quart HEAVY saucepan over excessive heat, integrate the sugar, butter, and evaporated milk. Use a wood spoon to stir slowly till the butter melts, scraping the edges of the pan to get all of the sugar crystals.

Bring to a complete boil, stirring continuously with a long wood spoon. Once it begins offevolved to boil, set a timer for five mins and flip the warmth right all the way down to medium so that you do not burn your fingers - it must boil for five mins. Stir continuously.  

When the timer rings, put off from the warmth and upload the chocolate chips. Stir till all chips are melted and combination is smooth. Add the marshmallow creme and beat with a wood spoon till properly blended. Add the vanilla and blend properly. Immediately pour into organized pan.

Letting cool to room temperature. 
Slice & serve ! Store on protected counter.

Enjoy !