1 large jar of marshmallow cream
4 cups sugar
1 can evaporated milk
1 cup butter
1 ½ 12 oz packages semi sweet chocolate chips
1 tsp vanilla
1 cup chopped pecans
Butter a 9 x 13 baking dish
Combine in a pan sugar, milk, and butter and cook over medium heat stirring frequently
Get it to a soft boil of 236* using a candy thermometer
Remove from heat and add the rest of the ingredients and beat well with a hand mixer
Add nuts and stir to combine
Pour into buttered baking dish
Refrigerate overnight
Cut into bite size pieces
Freeze for up to 3 months in an airtight container
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