1 c. white sugar
1 can evaporated milk
1/2 c. butter
1 large bottle marshmallow cream
1 tsp vanilla
1/2 bag chopped pecans
Combine first 4 ingredients and cook med/high heat stirring to soft-ball stage. Remove and add 1 tsp vanilla and marshmallow cream and pecans. Let set in buttered pan overnight. Serve spread on Ritz crackers.
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