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

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix well until well blended. Pour into greased 9x9 inch or 9x13 inch pan. Cool at room temperature. Cut into squares.