The Perfect Fudge

• 3 cups sugar
• 34 cup butter
• 1 (5 ounce) can evaporated milk
• 12 ounces bakers semi-sweet chocolate baking squares
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract or 1 teaspoon orange extract
• 1 cup pecans, chopped

1. HEAT: sugar, butter and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly.
2. Boil until candy thermometer reaches 234 deg, stirring constatly to prevent scorching.
3. Remove from heat.
4. STIR: in chocolate and marshmallow creme until melted; stir in vanilla (or orange) extract and pecans.
5. SPREAD: immediately in foil lined 9 inch square pan.
6. Top with more nuts, if desired.
7. Cool at room temperature at least 4 hours' cut into squares.
8. Store in air tight container.

sugar, butter, milk, bakers, marshmallow creme, vanilla, pecans

Taken from www.food.com/recipe/the-perfect-fudge-113548 (may not work)