2 c. sugar
2/3 c. (5 fl. oz. can) evaporated milk
1/2 c. butter
8 oz. unsweetened chocolate, chopped
1 (7 oz.) jar marshmallow creme
1 c. chopped toasted almonds
1 tsp. vanilla

Combine sugar, milk and butter in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat; stir in chocolate until melted. Add marshmallow creme, almonds and vanilla; beat until well blended. Pour into greased 8 or 9 inch square baking pan. Cool at room temperature; cut into squares.