Recipe - Microwave Crunchy Caramel Corn

1 One half cup Sugar
12 ounce Evaporated milk
One fourth cup Butter or margarine
2 cup Miniature marshmallows
12 ounce Chocolate chips (2 cups)
1 teaspoon Vanilla
1 cup Chopped nuts (optional)

Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
bowl. Cover loosely with wax paper. Microcook on high 4 minutes.

Uncover, Microcook 10 minutes more, stirring every 3 minutes.

Continue cooking, stirring every 2 minutes, until candy thermometer reads
234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate
chips and nuts if using. Stir vigorously until creamy and slightly glossy.

Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set.

From the recipe files of Sheila Exner September 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini