Preparation:
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full rolling boil, stirring constantly, continue to boiling 5 minutes over medium heat or until candy thermometer reaches 234 degreees, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add marshmallow cream, coconut, almonds and vanilla. Beat until blended. Pour into greased 13 x 9 inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
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