3 3/4 c. sugar
1 1/4 c. evaporated milk
1 jar marshmallow cream
7 1/2 tbsp. butter
12 oz. white chocolate
1 1/4 c. nuts
1 tsp. vanilla

Melt white chocolate and set aside. Cook sugar, milk and butter to 236 degrees (medium soft ball stage).

Stirring continuously, remove from heat. Stir in marshmallow cream, white chocolate, vanilla and nuts.

Pour into greased 13 x 9 inch pan. Cool and cut into squares.