4 cups sugar
Two 5-ounce cans evaporated milk
1 cup marijuana butter*
One 12-ounce package semi-sweet chocolate chips
One 7-ounce jar marshmallow crème
1 teaspoon vanilla extract
Grease 13-inch-by-9-inch-by-2-inch serving dish and set aside. Add butter to sugar and milk in a large pot and cook on medium-high heat, stirring constantly, until liquid begins to boil. Reduce to medium heat and continue to stir for about 12 minutes. Remove from heat and stir in chocolate chips (make sure milk isn’t boiling when you add chocolate), marshmallow crème and vanilla. Continue stirring until well blended. Pour into serving dish. Refrigerate until firm—about one hour. Cut into bite-sized squares and serve.
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