3/4 c. butter
3 c. sugar
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1/2 c. chopped pecans (optional)

Combine sugar, butter and milk in heavy 2 1/2-3 quart pan. Bring to full boil, stirring constantly. Boil for 5 minutes. (234 degrees on candy thermometer). Remove from heat. Stir in chocolate chips, until melted. Then add marshmallow creme. Stir until well mixed and smooth. Add nuts if you choose. Pour into buttered 13 x 9 inch pan. Cool then cut. Serve to all your favorite south of Central Park fans.