3 c. sugar
1/2 c. butter
1 can evaporated milk
1 (7 oz.) jar marshmallow cream
1 c. chopped pecans or hickory nuts
1 tsp. vanilla

In a heavy pan, combine sugar, butter and milk. Boil over medium heat, stirring constantly. Cook until soft ball forms when tested in cold water. Remove from heat, add marshmallow cream, nuts and vanilla. Blend with electric mixer until smooth. Pour into a buttered 8-inch square pan. Yield: 3 pounds.