1 1/2    cup                  sugar
            12       oz                   evaporated milk
            1/4      cup                  butter or margarine
            2        cup                  miniature marshmallows
            12       oz                   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.