INGREDIENTS
2 cups pecan pieces, toasted
3 cups granulated sugar
1 1/2 sticks butter
5 1/3 ounces evaporated milk
12 ounces semi-sweet chocolate chips
7 ounce jar marshmallow creme
1 teaspoon vanilla
22 peppermints, cracked.


METHOD
Combine sugar, butter, milk and melt in a heavy saucepan. Bring to a rolling boil, stirring constantly. Stop stirring and cook over medium heat until mixture reaches the soft ball stage. Remove from heat and stir in chocolate chips, marshmallow creme and vanilla. Blend well. Pour fudge into a pan that has been covered with buttered foil (pan size: 13x9 inches). Press pecans and peppermints into fudge. Cool. Cut into pieces and chill.