3 cups sugar
¾ cups (1 ½ sticks) butter
2/3 cup (one small can) evaporated milk
1 (7oz.) jar marshmallow cream
1 (12oz) bag white chocolate chips
1 teaspoon vanilla extract
1 cup chopped pecans
Coat sides and bottom of a large heavy saucepan with butter or cooking spray.
Combine sugar, butter and milk. Cook over medium heat. Stir constantly until candy thermometer reaches 234 degrees (soft ball). Remove from heat. Stir in vanilla, chips and marshmallow cream. Beat with hand mixer until well blended. Stir in nuts.
Line a 9” square pan with waxed paper. Butter or spray paper. Pour into prepared pan. Let cool completely. Cut into squares. Store in airtight container.
Yield: 3 lbs.