3 cups sugar
3/4 cup (1 ½ sticks) butter or margarine, plus more for pan
1 (5-ounce) can evaporated milk
1½ cups semi-sweet chocolate chips
1 (7-ounce) jar Jet-Puffed Marshmallow Cream
1 cup chopped pecans
1 teaspoon vanilla
Butter a 9-x13-inch metal baking dish. Set aside.
Place sugar, butter, and evaporated milk in large, heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil four minutes or until candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow cream, stirring until chocolate is completely melted. Add nuts and vanilla. Mix well. Pour in prepared pan; spread to form even layer in pan. Let stand at room temperature four hours or until completely cooled. Cut into squares.