2 pkgs. (12 oz. each) semi-sweet chocolate pieces
1 c. (2 cubes) butter
1 jar (7 1/2 oz.) marshmallow cream
1 can (13 oz.) evaporated milk
4 1/2 c. sugar
2 tbsp. vanilla
1 to 2 c. chopped nuts

Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil evaporated milk and sugar, stirring constantly. When mixture reaches full rolling boil, start timing and cook for 8 minutes, stirring frequently (mixture scorches easily). Pour over chocolate mixture in bowl and stir until well mixed.

Beat with electric mixer or wooden spoon until fudge begins to hold its shape. Beat in vanilla, stir in nuts. Pour into greased 15 x 10 x 1 inch jelly roll pan and spread with spatula. Refrigerate until cold. Cut into 60 squares. Cover airtight or wrap each piece in plastic, if desired. Store in cool place.