Fantasy Fudge

By slmorgan13

Ingredients

• 3 cups Sugar
• 3/4 cup Butter
• 1 small can evaporated milk (5 oz)
• 12 oz pkg semi-sweet chocolate
• 1 jar marshmallow creme (7 oz)
• 1 tsp Vanilla
• pecan halves

Preparation

Step 1

Heat sugar, butter and evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234°F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

Stir in chocolate and marshmallow creme until melted; stir in vanilla.

Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 lbs.

**Instead of spreading mine into a pan, I like to spoon mine on wax paper to look like cookies. They stay fresh longer and I top them off with the pecan halves. That way if someone doesn't like pecans - they can just pick them off.