YIELD: 3 pounds
3 Cups Sugar
3/4 C parkay margarine (or Blue Bonnet-but it must be stick form)
2/3 C (5 fl.oz. can) evaporated milk
1 12-oz. pkg. semi-sweet chocolate pieces
1 7-oz jar KRAFT Marshmallow Creme
1 tsp. vanilla
Combine sugar, margarine, and mil in heavy 2 1/2-3 qt. saucepan/pot; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches soft ball stage, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add remaining ingredients, beat until well blended. Pour into greased 13 x9 inch baking pan. Cool at room temperature, cut into squares.