4 cups sugar
1/2 cup (1 stick) butter
1 (12 oz.) can evaporated milk (Carnation)
1 (6 oz.) pkg. semi-sweet chocolate chips (Nestle)
1 (7 oz.) jar marshmallow creme or fluff (Kraft)
4 cups broken pecans (that have been slightly toasted)

Mix sugar, butter and evaporated milk in a large heavy saucepan. Bring to a boil and cook for 10 minutes, stirring constantly, until soft ball stage (238°F) is reached. Remove from heat and add chocolate chips. Stir until chocolate melts; add marshmallow creme and pecans. Stir well. Drop by teaspoons onto waxed paper.

Cook's Note: Use of a candy thermometer is recommended.

Submitted by: Sheri Davis