12 oz. semi-sweet chocolate bits or sq., cut in sm. pieces
1 c. marshmallow creme
2 tbsp. butter
1/8 tsp. salt
1 c. chopped nuts (walnuts good)
2 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla
1/4 c. water

Oil a jelly roll pan or a 9x9 inch pan. Combine chocolate and marshmallow creme in a large bowl and set aside.

Mix the sugar, butter and milk in a 3 quart heavy pot, stirring to combine well. Gradually bring to a boil over low heat, stirring until sugar dissolves. Dip a pastry brush in cold water and wash down the sides of the pot. Continue to boil, stirring constantly, without touching the sides of the pot, for 5 minutes. Then pour mixture over the chocolate mixture. Add salt and vanilla. Stir until the chocolate melts and the mixture is smooth. Then stir in the nuts. Spread on the cookie sheet or pan and let stand until firm. Cut into squares and store in an airtight container.