3 cups sugar
2/3 cup evaporated milk or 1 cup light cream
3/4 cup margarine
2 (6 oz. ea.) pkgs. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow creme (Kraft)
1 tsp. vanilla
1 cup chopped nuts

Combine sugar, milk and margarine; bring to boil. Cook to soft ball stage (238°F on candy thermometer), stirring frequently.

Remove from heat; add chocolate pieces, marshmallow creme, vanilla and nuts. Beat until well blended.

Pour into greased 12x9x2-inch pan; cool and cut.

Cooks Note: Use of a candy thermometer is recommended.