marshmallow cream (7 oz)
1Grease a 10x15 jelly roll pan.
2Combine butter, sugar and evaporated milk into a dutch oven or other heavy duty (deep) pot.
3Bring to a rolling boil and boil for 6 minutes.
4Remove from heat and add marshmallow cream and chocolate chips.
5Stir until it begins to thicken and then add the vanilla.
6Stir until it no longer pours from the spoon and spead into greased pan.