This comes straight from the Kraft Marshmallow Cream jar. The marshmallow cream, to my current knowledge and at the time of this post, is vegan.
Of course I made a couple tweaks, you know me.
3 cups vegan-processed granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 pkg. Ghirardelli Semi-Sweet Chocolate Chips
1 jar (7oz) marshmallow cream
1 tsp. vanilla
pinch of salt
Combine sugar, butter and salt in a heavy-bottomed, medium-size saucepan (2 or 3 quart). Bring to a rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat.
Stir in chocolate chips until melted. Add marshmallow cream and vanilla. Beat until well blended. Pour into a parchment-lined 13x9 inch pan.
Allow to cool at room temperature. Cut into 1-inch squares. Store in an airtight container.
Makes 3lbs. of candy