Gold Brick Candy


4 cups sugar
1 large can evaporated milk
3 sticks butter
1 – 12 oz. pkg. semi-sweet chocolate chips
1 quart marshmallow crème
2 cups chopped pecans
1 teaspoon vanilla


Cook sugar, milk and butter to soft-ball stage.

In large bowl, mix chocolate chips, marshmallow crème, pecans and vanilla. Pour cooked mixture over ingredients in bowl. Mix thoroughly.

Pour into greased 9x13-inch pan. Let cool. Cut into squares.