3 c. sugar
3/4 c. butter
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi sweet chocolate chips
30 caramels, quartered
1 (7 oz.) jar marshmallow creme
1 c. pecan halves
1 tsp. vanilla

Combine sugar, butter and evaporated milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat. Add chocolate pieces; stir until melted. Add remaining ingredients; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature and cut into squares. Approximately 3 1/2 pounds.