2 c. sugar
1 (5.33 oz.) can evaporated milk
1/2 c. butter
1 tsp. vanilla extract
1 (7 oz.) jar marshmallow creme
2 c. graham cracker crumbs
1 c. chopped nuts
1 c. flaked coconut

Combine sugar, evaporated milk and butter in a large saucepan. Place over medium heat and cook to soft ball stage (230 to 234 degrees) on candy thermometer. Remove from heat and add vanilla and marshmallow creme; stir until marshmallow creme is melted. Add remaining ingredients, mixing well. Drop by teaspoonfuls onto waxed paper. Cool completely. Yield 5 dozen.