3 cups sugar
1 ½ sticks butter
1 small can (5oz.) evaporated milk - about 2/3 cups
1 12oz. bag of semi-sweet chocolate chips – ONLY USE ABOUT 8-10 OZ. ABOUT ¾ of the bag.
1 jar (7 oz.) Marshmallow Crème
1 tsp. Vanilla
1 Cup Chopped Pecans
- Use large stainless cooking pot.
- Heat sugar, butter and evaporated milk to full rolling boil on medium heat, stirring constantly. At first sign of bubbles, start timing. Boil for 5 minutes. Remove from heat.
- Stir in chocolate chips and marshmallow crème until melted, stir in vanilla and nuts. USE HAND HELD MIXER
- Spread immediately into a greased 9-inch square pan.
- Cool at room temperature – DO NOT REFRIGERATE!!
