2 1/2 c. sugar
1 c. evaporated milk
1/2 c. butter
6 oz. semi-sweet chocolate chips
1 c. marshmallow creme

Combine sugar and evaporated milk in medium saucepan. Cook to 234 to 240 degrees on candy thermometer, soft ball stage, stirring frequently. Add remaining ingredients; mix until smooth. Beat until of spreading consistency.