4 1/2 c. granulated sugar
1 lg. can evaporated milk
1 stick butter
1 (6 oz.) pkg. chocolate chips
1 (7 oz.) jar marshmallow creme
3 c. pecan pieces

Bring sugar, milk, and butter to soft boil stage (235 degrees) on a candy thermometer. Remove from fire and beat by hand for a few minutes until it begins to lose it's gloss. Add remaining ingredients. Mix and pour into buttered pan or dish, 12 x 16 inch. Cool and cut into squares before it is firm. Yields 5 pounds.