3 cups sugar
1 cup evaporated milk
6 tbsp. (3/4 stick) butter
1 (7 oz.) jar marshmallow creme (Kraft)
1 cup chopped nuts
1 (12 oz.) pkg. chocolate pieces or semi-sweet chocolate squares

Bring sugar, milk and butter to a boil; cook to medium soft ball stage (236°F on candy thermometer), stirring frequently.

Remove from heat; immediately add marshmallow creme, nuts and chocolate. Stir until marshmallow creme and chocolate melts.

Pour into a 9x9-inch buttered pan, Let cool; mark into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 3 pounds fudge.