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COMBINE SUGAR, MILK AND BUTTER. COOK, STIRRING CONSTANTLY TO 236 DEGREES ON CANDY THERMONETER. REMOVE FROM FIRE, ADD CHOCOLATE CHIPS, MARSHMALLOW CREME, AND BLEND UNTIL CHOCOLATE IS MELTED. ADD PECANS AND VANILLA AND POUR OVER CAKE. WHATEVER IS LEFT MAY BE POURED INTO A BUTTERED PAN AND USED AS FUDGE.
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