4 1/2 c. sugar
1 can evaporated milk
1/2 tsp. salt
1/4 lb. butter
3 bars German Sweet chocolate
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
12 oz. chocolate chips
2 c. chopped pecans

Bring sugar, milk, salt, and butter to a full boil, stirring constantly, as mixture will stick to the bottom if given half a chance. Boil for 5 minutes then remove from heat and add rest of ingredients, mixing until well blended.

Pour into a 10 x 15 x 1 cookie sheet or onto a greased surface, formica cabinet, or kitchen table; chill. Keeps well in the refrigerator or freezer.

Is best served at room temperature after it has been refrigerated for a few days. This recipe makes a huge batch, about 5 pounds of candy, and is super rich - the reason we only make it at Christmas time.