3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Stir together butter, sugar and milk in a heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour into greased 9"x9" or 13"x9" pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.

For Peanut Butter Fudge: In place of chocolate chips, use 1 small jar smooth, crunchy or extra crunchy peanut butter.