2-1/2 cups sugar2/3 heavy cream2 tablespoons butter2 cups (12 ounces) semisweet chocolate chips1 jar (7 ounces) marshmallow creme1/2 cup chopped pecans1 teaspoon vanilla extract1 tablespoon(s) cocoa powderLine an 8-in. square pan with foil and coat the foil with cooking spray; set aside.In a heavy saucepan over medium heat, bring the sugar, heavy cream and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, cocoa powder and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm.Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator. Yield: 3 pounds (64 pieces).
via Chocolate and cream fudge.
theconservativehillbilly 
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