3 cups granulated sugar 3/4 cup unsalted butter 2/3 cup evaporated milk 1 bag semisweet chocolate chips (12 oz.) 1 jar marshmallow cream (7 oz.) 1 teaspoon vanilla extract 1 cup pecans, chopped

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then pecans. Pour into a greased 13" x 9" x 2" pan. Cool to room temperature before slicing.

This is the original recipe from the Marshmallow Cream Jar.

FOR PEANUT BUTTER FUDGE: Substitute peanut butter chips for the chocolate chips; omit the nuts.

FOR DOUBLE DECKER FUDGE: The bottom layer is chocolate fudge with a peanut butter layer on top.

SUBSTITUTIONS:

-Instead of marshmallow cream substitute marshmallows, make sure they melt completely

-Substitute 1 cup peanut butter instead of peanut butter chips.