3 c. sugar
3/4 c. butter
2/3 c. (5 1/3 oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into a greased 9x13 inch pan. Cool at room temperature; cut into squares. Makes 3 lbs. Keep in refrigerator or freezes well also.