Rocky Road Fudge
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2 1/2 cups sugar
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1/2 cup butter
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1 can (5oz) evaporated milk
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1 jar (7oz) marshmallow creme
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3/4 cups pecans
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1 tsp vanilla extract
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2 cups miniature marshmallows
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1 bag (12oz) chocolate chips
Line a 13x9inch pan with foil, pulling foil over sides of pan. grease the foil with butter. In saucepan, cook sugar, butter and milk over medium heat. stirring constantly until mixture comes to a boil. boil for about 5 minutes and remove from heat.
Stire in marshmallow creme and chocolate chips until smooth. Stir in pecans and vanilla extract. Stir in marshmallow, the marshmallows do not have to melt entirely. Quikly spread mixture in pan. Cool completely. Refrigerate for one hour.
Using foil, lift fudge from pan. remove foil from fudge. Cut into squares. Store in refrigerator.
