6-1/2 cups sugar
1/4 cup cocoa
1 large can evaporated milk
1/4 cup light corn syrup
2 tsp. vanilla
2 tbsp. butter
1 small jar marshmallow creme
1-1/2 cup pecans

If making peanut butter fudge, omit cocoa and add 1-1/2 cups peanut butter in place of pecans.

Mix first 4 ingredients and cook to a soft ball stage (240°F) on candy thermometer. Remove from heat and let stand 10 minutes (do not stir). Add remaining ingredients and beat candy until thick and no longer glossy. Pour into a buttered jelly roll pan. Cool and cut.

This is a large recipe and makes about 6-1/2 pounds of fudge.