Turtle Fudge

3 cups granulated sugar
3/4 cup margarine
1 5oz can evaported milk
12 ounces semi-sweet chocolate pieces
30 caramels, quartered
1 7oz jar marshallow creme
1 cup pecan halves
1 t vanilla extract

Combine sugar, margrine and evaporated milk in a heavy 2-3-quart saucepan. Boil for 5 minutes or until candy thermometer reaches 234 degrees..Stirring constantly. Remove from heat and add chocolate pieces, stirring until melted. Add remaining ingredients and beat until blended. Pour into a greased 13X9 inch pan and allow to cool. Cut into squares.