Mackinac Island Chocolate Butter Pecan Fudge - cooking recipe

Ingredients

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces semi-sweet chocolate chips
7 ounces marshmallow creme
1 cup pecans
1 teaspoon vanilla

Preparation

Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan;.
bring to full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat;.
stir in chips until melted.
Add marshmallow creme, nuts and vanilla;.
beat until well blended.
Pour into greased 9 inch x 13 inch pan.
Cool at room temperature,.
cut into squares.