Korean Chocolate Fudge - cooking recipe

Ingredients

4 1/2 c. sugar
1/3 lb. butter
1 tall can Carnation milk
1 pt. Marshmallow Creme
2 tsp. vanilla
3 pkg. Hershey's semi-sweet chocolate morsels (8 oz. size)
2 c. chopped pecans

Preparation

Mix the first 3 ingredients (milk, butter and sugar); bring to a full boil.
Boil for 5 minutes.
Remove from heat.
Add the chocolate morsels and Marshmallow Creme; mix fast and well to thoroughly melt the chocolate.
Add the vanilla and nuts.
Pour into a large greased pan.
(I cut the squares the next day; turn over squares and let stand several hours before storing.)