4 c. sugar
2 (5 1/3 oz.) cans evaporated milk
1 c. butter
1 (12 oz.) pkg. (2 c.) semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow creme
1 c. walnuts, chopped
1 tsp. vanilla

Butter the sides of a heavy 2-quart saucepan. In it combine sugar, milk, and butter. Cook and stir over medium heat until mixture boils. Cook to 238 degrees (soft-ball stage), stirring only to prevent sticking. (Mixture should boil gently over entire surface.) Remove from heat. Add chocolate pieces, marshmallow creme, and vanilla. Stir vigorously about 10 minutes until mixture becomes very thick and creamy and loses its gloss. Stir in nuts. Spread in a buttered 8 x 4 x 22 inch loaf pan. Score while warm. Cut when firm. Makes about 1 pound.