4 cups sugar
1/2 cup (1 stick) butter
1 (12 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup pecans or walnuts
1 tsp. vanilla

Combine sugar, butter and milk; cook until a drop will form a soft ball in cold water (234-240°F on candy thermometer).

Remove from heat; add remaining ingredients. Beat for 5 to 10 minutes or until smooth. Pour into a buttered pan; cool.

Cooks Note: Use of a candy thermometer is recommended.