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Christmas Fudge

3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup chopped pecans
1 (7-ounce) jar marshmallow creme
1 (6-ounce) package or 1 cup semisweet chocolate chips

1. Grease a 9-inch square pan; set aside.
2. Combine sugar, butter and evaporated milk in a saucepan. Cook to the soft-ball stage.*
3. Remove from the heat and stir in pecans, marshmallow creme and chocolate chips. Stir until smooth then pour into pan. Refrigerate until firm.

Makes 16.

*'Soft-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234° and 240°F.