Lightly grease 9x13 pan or 9 inch square pan. Mix margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat to until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. It is best not to substitute other brands of marshmallow creme.
By Robin from Washington, IA
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