2 1/2 c. sugar
1/2 c. butter
5 oz. can evaporated milk
2 c. marshmallow creme
8 oz. white chocolate candy bar
3/4 c. chopped pecans
1 tsp. vanilla

Line 9-inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil.

In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly.

Remove from heat. Add remaining ingredients, stirring until smooth. Pour into prepared pan. Cool to room temperature. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Store in refrigerator.