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

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, 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 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.

HINT: Instead of using 12 ounces of chocolate chips and 2 cups Kraft marshmallow creme use 1 1/2 cups chocolate chips and 4 cups miniature marshmallows.

DOUBLE RECIPE: Double all ingredients, and use a 13 ounce jar of Kraft marshmallow creme. Prepare fudge as directed, using a 5-quart Dutch oven. Pour fudge into 2 greased 13 x 9 inch pans. Makes approximately 6 pounds.