3 c. sugar
2/3 c. evaporated milk
3/4 c. (1 1/2 sticks) butter
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 1/2 c. Gold Crest marshmallow creme
1/2 c. pecan pieces
1/2 tsp. vanilla extract

Combine sugar, milk and butter in large heavy saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees). Remove from heat. Add remaining ingredients; stir vigorously until well blended. Pour into greased 13 x 9 x 2 inch pan. Cool; cut into squares. Makes 3 pounds fudge.