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

Combine sugar, butter and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full rolling 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 chips until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 9 x 13 inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.